Vegetables Au Gratin with Egg and Cheese
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 67.7 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and peel carrots, kohlrabi and cauliflower. Cut carrots and kohlrabi into small cubes. Cut cauliflower into small florets. Cook vegetables in boiling salted water for 5 minutes. Drain well.
2.
Rinse parsley, shake dry and chop. Finely chop anchovies. Peel and finely chop the onion. Sauté onion in melted butter until softened. Stir in anchovies and cream.
3.
Divide vegetables among 4 small baking dishes. Sprinkle with some of the parsley on top. Top with anchovy mixture. Break an egg into each dish. Sprinkle with cheese. Bake in preheated 200°C (approximately 400°F) oven for 15 minutes. Sprinkle with freshly ground pepper and remaining parsley.
4.
Serve with brown bread.
