Table of contents:
Vegetable and cheese casserole
Recommended for pregnant / breastfeeding women!
Ingredients for 2 servings:
6 medium-sized potatoes
300 g carrots
1 small onion
1 teaspoon olive oil
250 ml clear vegetable soup
400 g broccoli
250 g low-fat yogurt (1%)
1 egg
Salt, pepper
50 g grated low-fat hard cheese (<30% FiTr.)
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Preparation:
- Wash the potatoes and carrots, peel them, cut them into small pieces and sweat them with the finely chopped onions in oil, add the vegetable soup and cook covered for about 15 minutes. Wash the broccoli and cut into florets.
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Add the broccoli florets to the vegetables and cook for another five minutes.
Whisk the yogurt, egg, salt and pepper, mix with the vegetables and put everything in a baking dish.
- Sprinkle with cheese and bake in the oven at 170 degrees Celsius for about 25 to 30 minutes.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 480 | Carbohydrates (g) | 58 |
| Protein (g) | 29 | Dietary fiber (g) | 16.5 |
| Fat (g) | 13 | Cholesterol (mg) | 133 |
This recipe comes from the brochure Correct nutrition from the beginning by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
