Vegetable and Egg Bake

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Vegetable and Egg Bake
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
156
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie156 cal.(7 %)
Protein9 g(9 %)
Fat11 g(9 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.2 mg(27 %)
Vitamin K19.6 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.3 mg(21 %)
Folate107 μg(36 %)
Pantothenic acid1.5 mg(25 %)
Biotin22.1 μg(49 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C39 mg(41 %)
Potassium562 mg(14 %)
Calcium48 mg(5 %)
Magnesium29 mg(10 %)
Iron1.7 mg(11 %)
Iodine8 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids2.3 g
Uric acid26 mg
Cholesterol218 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
28 ozs cooked Vegetables (remaining)
1 Red onion (chopped)
4 eggs
salt
freshly ground Black pepper
How healthy are the main ingredients?
olive oileggsalt

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.