Tomato and Pepper Gratin with Eggs
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
286
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Tomatoes
- 2 Red Bell pepper
- 4 Pepperoncini
- 2 slices day-old white bread
- 2 Tbsps olive oil
- salt
- peppers
- cayenne pepper
- 1 Tbsp freshly chopped rosemary
- 40 grams grated Parmesan
- 100 milliliters dry white wine
- 4 eggs
Preparation steps
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Rinse tomatoes and cut out stalks. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Rinse and halve pepperoncini, remove seeds and ribs and cut into thin strips. Cut white bread into strips.
3.
Spread prepared ingredients in an oiled baking dish and drizzle with oil. Season with salt, pepper and cayenne pepper and sprinkle with rosemary and Parmesan. Add wine to the pan.
4.
Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Remove from the oven and pour beaten eggs over. Bake for 10 more minutes. Remove from the oven and serve.
