Pisto (stir-fried mix of vegetables) bilbao style
60 min

Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.75 kg
Green pepper
0.75 kg
Loaf bread
0.042 ud
Tomato sauce
0.125 l
Onion
0.042 kg
Garlic, bulb
0.067 ud
Green pepper
0.025 kg
Diced tomato
0.167 kg
Sunflower oil
0.004 l
Elaboration
- Cut the onion, the green pepper and the courgette into cubes of 1 cm.
- soften the onion, then the green pepper and finally the courgette.
- Once all the vegetables have been sautéed, remove any water that has been released during cooking (carefully so that they do not break).
- Add the tomato sauce, leave for a few minutes on the heat so that the vegetables take on flavour and season.
- Beat the eggs, make scrambled eggs and add them to the ratatouille.
SET UP
- This dish can be served with toasted croutons.
Nutritional information (1 portion)
Energy
250.0
kcal
Carbohydrates
18.56
g
Proteins
16.31
g
Lipids
11.88
g
Fiber
5.16
g
Saturates
2.94
g
Monounsaturated fatty acids
3.8
g
Polyunsaturated fatty acids
2.33
g
Cholesterol
344.52
mg
Calcium
275.64
mg
Iron
5.25
mg
Zinc
1.67
mg
Vitamin A
218.97
ug
Vitamin C
222.0
g
Folic acid
112.57
ug
Salt (Sodium)
140.99
mg
Sugars
12.23
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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