Vegetables and Scrambled Eggs in Pastry Bowl
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 4 sheets Filo dough
- For the vegetables
- 250 grams onions
- 400 grams Bell pepper (red, green and yellow)
- 1 hot, green Pepperoncini
- 200 grams ripe Tomatoes
- 6 Tbsps olive oil
- 1 tsp ground paprika (sweet)
- salt
- 6 eggs
- 1 tsp Harissa
Preparation steps
Peel onions and cut into thin slices. Rinse peppers, cut in half, remove seeds and cut into cubes. Blanch tomatoes in boiling water, drain and peel. Cut tomatoes in half, remove stem and seeds and cut into cubes. Halve pepperoncini, remove seeds and cut into narrow strips. Mix eggs in a bowl and season with salt. In a large skillet with a lid, heat oil and fry onion until translucent. Stir in vegetables and sauté for about 5 minutes and stir frequently. Stir in harissa and season with salt and paprika. Add 50 ml (approximately ¼ cup) water to pan and cover and simmer over low heat for about 15 minutes, until vegetables are tender and liquid is reduced. Pour eggs over vegetables and cook over high heat and stir frequently.
Press sheets of puff pastry into ovenproof dishes to form bowl and place vegetable egg mixture in pastry and bake briefly in preheated oven at 250°C (approximately 480°F) until puff pastry is crispy, watching carefully. Serve warm and garnish with dill.
