Vegetable and Potato Pan with Bacon and Herbs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams cooked, small potatoes (waxy)
- 6 scallions (purple)
- 2 Tbsps Canola oil
- salt
- freshly ground peppers
- 4 slices Bacon
- 1 sprig Laurel leaf
- 1 sprig rosemary
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Peel the potatoes and cut in half lengthwise. Rinse and trim the scallions and cut into 10 cm long pieces (approximately 4 inches).
Place both in an iron pan and drizzle with oil. Season with salt and pepper and bake in the oven for about 25 minutes until golden brown.
3.
During the last 10 minutes, add the bacon slices and herbs and mix into the vegetables.
Serve hot.
