Zucchini and Egg Skillet

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Zucchini and Egg Skillet
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
394
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein21.72 g(22 %)
Fat26.22 g(23 %)
Carbohydrates15.4 g(10 %)
Sugar added0 g(0 %)
Roughage4.69 g(16 %)
Vitamin A484.72 mg(60,590 %)
Vitamin D4.13 μg(21 %)
Vitamin E10.77 mg(90 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.8 mg(73 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.33 mg(24 %)
Folate181.61 μg(61 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.28 μg(3 %)
Vitamin B₁₂2.73 μg(91 %)
Vitamin C43.19 mg(45 %)
Potassium485.37 mg(12 %)
Calcium198.83 mg(20 %)
Magnesium49.85 mg(17 %)
Iron1.84 mg(12 %)
Iodine129.27 μg(65 %)
Zinc1.89 mg(24 %)
Saturated fatty acids7.54 g
Cholesterol371.05 mg

Ingredients

for
4
Ingredients
3 tablespoons olive oil
1 large Leek (chopped)
2 large zucchini (sliced)
2 cups Asparagus (trimmed with woody ends removed)
1 ½ cups English garden green pea
1 Chervil (chopped)
8 medium eggs (beaten)
¾ cup Cheddar cheese (grated)
salt
freshly ground Black pepper
How healthy are the main ingredients?
olive oilLeekzucchinieggsalt

Preparation steps

1.
Preheat the oven to 180°C(160° fan)|350F|gas 4.
2.
Heat the oil in a cast-iron frying pan set over a moderate heat until hot.
3.
Add the leek and courgette, frying for 4-5 minutes until lightly golden.
4.
Add the asparagus, peas, and chervil. Stir once and cover with the beaten egg.
5.
Season with salt and pepper and sprinkle over the grated cheese.
6.
Bake for 20-25 minutes until golden on top and set.
7.
Remove from the oven and leave to stand for 5 minutes before serving.