Vegetable and Egg Bake
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
156
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 28 ozs cooked Vegetables (remaining)
- 1 Red onion (chopped)
- 4 eggs
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in an ovenproof frying pan over a medium heat. Add the cooked vegetables and onion and cook, stirring for 15-20 minutes until the base is crisp.
3.
Press the top of the mixture smooth and flat and break in the eggs. Season to taste with salt and pepper.
4.
Cook in the oven for 8-10 minutes, until the eggs are cooked to your liking.
