Vegetable Cake
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
618
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Place the thinly rolled pastry on a greased baking sheet (or place cut rectangles of dough in greased ramekins and bake all molds simultaneously in the oven; the baking time is reduced by half). Distribute onion rings, tomatoes, penne, feta cheese and rosemary on pastry, season with salt and pepper and bake in the hot oven for about 10 minutes.
2.
Meanwhile mix cream with egg, then season with salt, pepper and nutmeg. Open the oven, pull out the sheet and spread the icing on the hot cake. Close the oven immediately and bake for 20 minutes until golden yellow. Allow to cool, cut into small squares and serve on small plates.
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