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Squash and Beetroot Tortilla

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.789
Energy (kCal)1421.18
Carbohydrates (g)58.93
Total fats (g)101.974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the squash into 1 inch chunks. Heat the oil and fry for 5 minutes Reduce the heat, cover and cook for another 10 minutes. | 2. Beat the eggs and cream together with seasoning. Peel and chop the beetroot into 1 inch chunks, add to the pan for 2 minutes then pour over the egg mixture. | 3. Allow the egg to begin to set, then cover and cook for 5 minutes | 4. Crumble the goat's cheese over the top and place under a hot grill to finish. | 5. Serves very well with a rocket salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 450 g 202.5 52.605 4.5 0.45
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    egg 6 429.0 2.16 37.68 28.53
    cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002
    beetroot 225 cooked - - - -
    goat cheese 100 g 452.0 2.17 30.52 35.59

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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