Baked Vegetables with Egg
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
304
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 eggs
- 3 onions
- 1 garlic clove
- 1 Red Bell pepper
- 2 Tomatoes
- 100 grams Frozen pea
- 1 sm can Asparagus tip
- 1 Tbsp parsley (chopped)
- 70 grams smoked ham
- 1 Chorizo (Garlic sausage)
- 3 Tbsps olive oil
- 1 bay leaf
- 3 Tbsps dry sherry
- salt
- freshly ground peppers
Preparation steps
1.
Blanch tomatoes, peel, remove seeds and dice.
2.
Rinse bell pepper, trim, remove seeds and dice into small cubes.
3.
Finely dice ham and sausage.
4.
Peel onion, chop finely and saute in hot oil. Press garlic and add to pan along with bay leaf, bell pepper, tomatoes, sausage and ham. Season with salt and pepper. Add 1 cup of water and simmer uncovered until mixture has thickened. Stir, remove bay leaf and pour into an ovenproof dish. Crack eggs on top of vegetables. Top with peas and asparagus tips. Sprinkle with sherry.
5.
Cover dish with aluminum foil and bake until eggs are cooked in a preheated oven at 200°C (approximately 400°F), usually about 20 minutes.
6.
Serve sprinkled with parsley.
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