Photo: Cala
Estimated Nutrition (whole recipe, rough)
602
Calories
32g
Protein
17g
Fat
82g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 g onions , sliced
- 100 g potatoes , sliced
- 100 g courgettes , sliced
- 150 g peeled tomatoes , sliced
- 125 g cauliflower , sliced
- 125 g peas
- 50 g tomato paste
- Salt
- Pepper
- 200 g ricotta
- 4 eggs
- 4 cheeselets
Directions
1
Fry the onions in a pan with a small amount of oil until translucent.
2
Combine the cooked onions, potatoes, courgettes, tomatoes, cauliflower, and peas in a pot.
3
Season with salt and pepper, and bring to a boil. Simmer until the vegetables are cooked.
4
In the last few minutes of cooking, add the eggs, ricotta, and cheeselets.
Recipe sourced from
wikibooks