Turkey, Corn and Tomato Gratin
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,104 mg | (28 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- olive oil (for the mold)
- 1 garlic clove
- 700 grams peeled Tomatoes (canned)
- 300 grams Corn kernel (canned)
- salt
- freshly ground peppers
- 600 grams Turkey cutlets
- 2 Tbsps clarified butter
- 250 grams Mozzarella
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil and sprinkle with minced garlic. Drain the tomatoes, chop slightly and transfer to the prepared pan. Add the drained corn and season with salt and pepper.
2.
Rinse the turkey cutlets, pat dry, cut into larger chunks, season with salt and pepper and sear in hot butter on both sides. Arrange in the tomato-corn mixture.
3.
Drain the mozzarella, if necessary, cut into slices, arrange over the turkey cutlets and bake for 30 minutes, until golden brown. Serve garnished with basil leaves.
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