Breakfast-style Egg Bake
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 1 onion (sliced)
- 2 cups Mushrooms (sliced)
- 1 cup yellow Bell pepper (cut into 1 inch pieces)
- 3 cups floury potatoes (sliced)
- 1 cup Tomatoes (cut into chunks)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 3 eggs
Preparation steps
1.
Preheat oven to 400° F/205° C. Grease a 9 inch baking dish.
2.
Heat olive oil in a large skillet over medium heat. Add onions and mushrooms and saute until beginning to soften, about 4 minutes. Add peppers and potatoes and continue to saute another 5 minutes. Add tomatoes, season with salt and pepper and cook and stir another minute.
3.
Transfer potato mixture to prepared baking dish. Crack open each of the eggs over the top and season with salt and pepper. Bake for 20 minutes. Serve immediately.
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