Baked Potatoes and Peppers with Eggs
(2 votes)
(2 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
414
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 285 mg | (300 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 3 Red Bell pepper
- 1 yellow Bell pepper
- 1 kilogram waxy potatoes
- 5 Tbsps Canola oil
- salt
- freshly ground peppers
- 4 eggs
- chopped parsley (for garnish)
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Peel onions and cut into strips. Rinse and halve peppers, remove seeds and ribs, and cut into strips. Peel, rinse and cut potatoes into sticks.
3.
Heat canola oil in a large frying pan. Add onions, peppers, and potatoes and sauté until lightly browned. Season with salt and pepper.
4.
Transfer pan contents into 4 serving-size casserole dishes. Bake until potatoes can be easily pricked with a sharp knife, about 35 minutes. About 10 minutes before the end of the baking time, break eggs onto the gratins (taking care that egg yolks remain whole). Finish baking. Garnish with chopped parsley.
