Vegetable Egg Gratin
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Beat the eggs and milk. Season with salt, pepper, cardamom, cinnamon and fennel seeds. Mix in the parsley.
3.
Rinse and slice the carrots and parsnips. Cube the pumpkin flesh. Saute the vegetables in hot oil. Pour the vegetables into a greased baking dish and pour the egg mixture over the top. Bake for 40 minutes, until golden brown. Remove from the oven and serve hot.
