Pisto (stir-fried mix of vegetables) bilbao style

60 min
Suitable for vegetarians
Type of dish: Vegetables, Eggs
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.75 kg
Green pepper 0.75 kg
Courgette 0.75 kg
Eggs 7.5 ud
Loaf bread 0.042 ud
Tomato sauce 0.125 l
See Recipe
Onion 0.042 kg
Garlic, bulb 0.067 ud
Green pepper 0.025 kg
Diced tomato 0.167 kg
Sunflower oil 0.004 l
Table salt 0.058 g
Sugar 0.0 kg
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
245.54
kcal
Carbohydrates
18.57
g
Proteins
16.31
g
Lipids
11.38
g
Sugars 12.24 g
Salt (Sodium) 145.52 mg
Folic acid 112.57 ug
Vitamin C 222.0 g
Vitamin A 218.97 ug
Zinc 1.67 mg
Iron 5.25 mg
Calcium 275.64 mg
Cholesterol 344.52 mg
Polyunsaturated fatty acids 2.03 g
Monounsaturated fatty acids 3.67 g
Saturates 2.88 g
Fiber 5.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.