Vegetable Slices
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 66.2 μg | (110 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 320 μg | (107 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 37.9 μg | (84 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 272 mg | (286 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tomatoes
- 2 green Bell pepper
- 2 red Bell pepper
- 300 grams Frozen pea
- 3 garlic cloves
- 100 grams black Olives
- salt
- freshly ground peppers
- thyme (1 teaspoon chopped)
- rosemary (1 teaspoon chopped)
- 200 grams Sour cream
- 6 eggs
Preparation steps
1.
Blanch the tomatoes for a few seconds, rinse, peel, dice and place in a bowl.
2.
Rinse the bell peppers, remove the seeds and ribs and cut into strips. Boil in salted water for 3 minutes. Add the peas and cook for a further 3 minutes. Drain, rinse, drain again and add to the tomatoes.
Peel and chop the garlic. Halve the olives and add both to the vegetables. Season with salt, pepper, thyme and rosemary.
3.
Place the vegetables in a casserole dish. Whisk the sour cream with the eggs and pour over the vegetables. Cover the dish with aluminum foil and bake in a preheated oven at 180°C (approximately 350ºF) for 35 minutes.
Remove from the oven and allow to cool. Serve cut into pieces.
