Vegetable and Bacon Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 17.29 g | (18 %) | ||
| Fat | 47.51 g | (41 %) | ||
| Carbohydrates | 52.46 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.92 g | (23 %) |
| Vitamin A | 359.88 mg | (44,985 %) | ||
| Vitamin D | 1.49 μg | (7 %) | ||
| Vitamin E | 4.54 mg | (38 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 85.17 μg | (28 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 4.28 μg | (10 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 87.42 mg | (92 %) | ||
| Potassium | 1,699.28 mg | (42 %) | ||
| Calcium | 113.05 mg | (11 %) | ||
| Magnesium | 69.11 mg | (23 %) | ||
| Iron | 2.74 mg | (18 %) | ||
| Iodine | 38.87 μg | (19 %) | ||
| Zinc | 1.45 mg | (18 %) | ||
| Saturated fatty acids | 21.21 g | |||
| Cholesterol | 186.2 mg |
Ingredients
- Ingredients
- 1 kilogram waxy potatoes
- 1 Red Bell pepper
- 1 Zucchini
- 150 grams smoked Bacon (in slices)
- 2 Tomatoes
- 1 garlic clove
- 2 eggs
- 300 milliliters Whipped cream
- 2 vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp marjoram
- marjoram (for garnish)
Preparation steps
Cook potatoes in peels in salted boiling water for 20 minutes. Rinse in cold water and peel, let cool, then cut into slices.
Rinse pepper, cut in half, remove seeds and ribs and cut into fine strips.
Rinse the tomatoes, quarter, remove the seeds and finely chop.
Rinse zucchini, cut off ends and cut into thin slices.
Cut bacon into small cubes.
Whisk cream with the eggs and crushed garlic, season with salt and pepper and stir in marjoram.
Butter a baking dish, add a layer of potatoes and season with salt and pepper. Deglaze with some egg cream, top with zucchini slices and season with salt and pepper. Spread tomatoes, peppers and bacon, deglaze with some egg cream, then layer potatoes etc. until everything has been used. Finally pour on remaining egg cream and drizzle with oil.
Bake in a preheated oven (180°C, approximately 350°F) for about 30 minutes. Remove and serve immediately garnished with marjoram.
