Egg casserole in the oven: recipe with photos

Egg casserole in the oven is an excellent option for a tasty, light and healthy breakfast that will give you a boost of energy and a feeling of fullness for a long time.

A casserole made from milk and eggs is usually called an omelette cooked in the oven. However, unlike the classic recipe, an omelette in the oven turns out very fluffy, tender and airy.

The kindergarten-style egg casserole recipe consists of only three ingredients; the most important thing in preparing it is to follow the sequence of steps. Thanks to its delicate and porous structure, this dish is liked not only by adults, but also by children. This dish fits perfectly into your usual diet, because it’s easy and quick to prepare.

chicken eggs 6 pcs
milk 300 ml
butter 30 g
table salt to taste

Calories: 141.59 kcal

In order to prepare egg casserole, you need to heat 300 ml of milk in a microwave oven or in a special pan with a thick bottom. The milk does not need to be overheated, it should only be slightly warm.

Chicken eggs should be at room temperature; to do this, remove them from the refrigerator in advance. You can achieve the required temperature using warm water; just place them in water for 8-10 minutes.

Break 6 chicken eggs into a deep bowl. Mix carefully with a fork or whisk until smooth. Do not use a blender or mixer to prevent the eggs from becoming oversaturated with air.

Gently whisk the eggs and pour in the milk in a thin stream. Add salt and mix again.

The height of the casserole depends on the shape in which it is baked. In order for the casserole to rise well, it is best to choose a narrow container with high sides measuring 24x10 cm. The pan should be evenly greased with butter. However, it is not advisable to use too much product, as excess may prevent the casserole from rising.

The egg-milk mixture is poured into the mold and placed in an oven preheated to 200 °C for 30 minutes. Once the top of the dish is golden brown, you can remove it from the oven. To prevent the shape of the dish from falling, the oven should not be opened for the first 15 minutes.

The finished egg casserole is cut into squares and served with cheese, fresh vegetables or herbs. This dish can be eaten both warm and cold.

You can diversify the omelette in the oven by adding sausages, fresh tomatoes, spinach, broccoli or cheese at stage 4 of cooking. Fried mushrooms with onions are perfect as a filling. You can also add fresh herbs to give the dish an original taste and aroma. It all depends on taste preferences and capabilities; this casserole is good without any additions.

The simplest option

Wanting to quickly cook something light and tasty at the same time, most housewives immediately think of casserole. This dish has been familiar to many since childhood. Moreover, preparing it is not at all difficult. The easiest option is egg casserole. You can make it in the oven with a minimum set of ingredients:

For 1 egg, 10 grams of flour, 45 milliliters of milk, a little salt and 5 grams of butter.

The preparation of the dish takes place in several stages:

First, add flour and a little salt to the eggs, and then mix the resulting mass thoroughly. To do this, it is better to use a whisk or a regular fork. Some people believe that the egg mass will be more fluffy if it is beaten properly. But, as practice shows, this opinion is wrong. The products just need to be mixed thoroughly.
Without stopping, gradually introduce milk.
Treat the inside of the baking dish with butter.
Pour the prepared mixture into it. Moreover, the thickness of the layer should not exceed 3 centimeters.
Bake in the oven for 8-10 minutes. In this case, the temperature inside the chamber must be at least 180 degrees.

As soon as the surface of the mass turns brown, you can consider that the egg casserole in the oven is ready. It must be taken out immediately and served while still warm.

Recipe in a slow cooker

The milk casserole, just like in kindergarten, turns out equally tasty in a multicooker from any brand. There are also no differences in time and mode. The number of eggs can be taken at your discretion. Observe the proportion: based on 1 egg, 50 ml of milk.

You will need:

egg - 5 pieces;
milk - 250 ml;
salt - a pinch;
butter - 30 g.

Preparation

Beat eggs in a container. Stir to combine the yolks with the whites.
Add milk and a quarter teaspoon of salt, beat with a fork or whisk until smooth. Do not beat with a mixer.
Grease the walls and bottom of the multicooker bowl with butter. Pour in the egg mixture. Select the “Bake” mode and set the time to 30 minutes. After it has expired, open the lid and let cool for 5-10 minutes. Then remove using the steam basket.

The result is an egg casserole just like in kindergarten. It rises well and doesn't burn. The mixture cooks evenly.

Casserole with peas and ham

For dinner, it is better to use a higher-calorie dish. An egg casserole in the oven with ham and green peas is ideal here. It will require the following ingredients:

4 eggs, salt, 100 grams of ham and the same amount of green peas, 1 tomato, parsley, 50 grams of cheese, 120 grams of flour and a couple of full tablespoons of mayonnaise.

Preparing the casserole:

In a separate bowl, beat the eggs with flour and mayonnaise, adding a little salt to taste.
Cut the tomato and ham into small cubes, chop the greens, and grate the cheese on a coarse grater.
Add the prepared ingredients along with the peas to the egg mixture and mix.
Transfer the contents of the bowl into a mold coated with oil on the inside.
Bake for 20 minutes. If after this time the top part of the casserole remains slightly liquid, then you can cover the pan with foil and keep it in the oven a little longer. This will allow the eggs to cook through. At the same time, the remaining components will not burn.

This dish will be a good start to a new day and will provide the body with a sufficient charge of energy in the morning.

Baked eggs in avocado baskets

wellandgood.com

Ingredients

1 avocado;
2 eggs;
salt - to taste;
ground black pepper - to taste.

Preparation

Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out some of the pulp, making indentations for the eggs. Place the avocado halves in a baking dish so that they stand upright.

Carefully crack an egg into each half. Add seasonings and bake at 200°C for 15 minutes.

11 useful life hacks with avocados →

Sausage casserole

For those who are interested in a budget version of this dish, you should like the recipe for egg casserole in the oven with sausage. In this case, the list of ingredients will be as follows:

50 grams of boiled sausage, 1 egg, a pinch of salt, 45 milliliters of milk, 10 grams of flour, 5 grams of butter and a couple of sprigs of fresh herbs.

Cooking technology:

Beat the egg into a deep plate.
Add flour and salt to it and mix it all thoroughly.
Pour the resulting mass with milk. Mix everything again.
Roughly chop the sausage and pour it into a mold previously coated with oil.
Pour the egg mixture there and sprinkle everything with chopped herbs. If desired, you can repeat mixing. In this case, the greenery will be not only on the surface, but also inside.
Place the pan in the oven for 20 minutes, remembering to preheat it to 190 degrees.

Preparing such a dish generally takes no more than half an hour. And at the cost of components it is accessible to almost everyone.

Cheese and mushroom casserole from grated potatoes without eggs

This is also a very quick recipe, and also from potatoes, which are always on hand. The casserole prepared in this way is low and looks like a thick pancake. But very filling and tasty, although without eggs.

Ingredients:

processed cheese – 2 packs (or Adyghe – 100 or 150 g);
200 g hard cheese;
mushrooms – 300 g;
potatoes – 600 g;
dill;
salt;
curry, cumin or other spices;
olive oil for frying.

Cooking method:

Three potatoes, peeled and washed, on a fine grater, add some salt. We put it in a colander or on a sieve to drain the juice - you still have to get rid of it.
Prepare the filling from mushrooms and cheese: three cheese, chop the mushrooms into smaller pieces. At the same time, when we grate the hard cheese, we divide it in half. One part will go into the filling, and the other is intended for potatoes.
Squeeze out the grated potatoes, season with spices, throw in half the hard cheese and chopped dill. After mixing, place half of it on the bottom of a frying pan, pre-greased with oil, and form low sides.
Place the filling inside, making sure that there is a potato layer between the side of the pan and the filling. Cover the filling with the remaining potatoes and press lightly.
Close the pan and place on medium heat. We do not hold it for long, about 10 minutes, at most 15, so that the inside does not just steam, but loses some of the liquid along with the steam.
But we must not allow it to burn, so we take a fairly wide plate and turn the casserole onto it. If the crust is fried, then carefully push the pie back into the frying pan and fry the second side: again under the lid, and again for 10-15 minutes.
Turn off the heat, cool the casserole slightly and serve.

Pasta casserole

Pasta also makes a pretty tasty egg casserole in the oven. In this case, a recipe with a photo is needed so that even a novice housewife can prepare such a dish without any problems. To work you will need:

100 grams of milk and any pasta, salt, 2 eggs, breadcrumbs, sugar and butter (vegetable or butter).

The method for preparing this dish remains the same:

First, boil the pasta in salted water until al dente. After this, they need to be thrown into a colander so that the water can drain.
Prepare the filling separately. To do this, mix the beaten egg and milk in a bowl, and then add (to taste) a little salt and sugar.
Grease the mold with any of the two oils, and then place the cooked pasta in it.
Pour the egg mixture over everything, sprinkle breadcrumbs on top and bake in the oven for 20 minutes at 200 degrees.

Depending on how much sugar is added to the mixture, the casserole will be sweet or not.

Baked eggs in tomato baskets

youtube.com

Ingredients

3 large tomatoes;
1 tablespoon olive oil;
salt - to taste;
ground black pepper - to taste;
3 eggs;
a few green onions;
a little grated Parmesan - optional.

Preparation

Place the tomatoes on a parchment-lined baking sheet. Cut off the tops and remove the seeds. Drizzle with oil and season with salt and pepper. Place the tomatoes in an oven preheated to 200°C for 10 minutes.

Then crack an egg into each tomato basket, sprinkle with salt and pepper and place in the oven for another 15 minutes. Sprinkle with chopped onion and grated cheese if desired.

Casserole with cottage cheese

In addition to milk, you can also add cottage cheese to this dish. The result should be an original egg casserole in the oven. With a photo, the whole process of its preparation will be clear even to a child. First you need to prepare the necessary products:

0.5 kilograms of fat cottage cheese (9%), 4 eggs, 50 grams of sour cream, 60 grams of starch, 150-175 grams of sugar (as you like), raisins (optional) and a little vanillin.

Cooking technology:

Grind the egg yolks with cottage cheese, and then, adding sour cream, sugar, starch and vanillin, use a mixer to turn it all into a homogeneous mass.
Beat the whites separately into a thick foam.
Combine both masses and mix them well.
Add raisins if desired.
Transfer the mixture into a mold and place it in the oven. There the temperature should already be at least 180 degrees. After 2-3 minutes the mass should rise. After this you need to be very careful. As soon as the surface acquires a characteristic shade, the mold must be immediately removed from the oven. Otherwise, the casserole may burn.

The cooled mass should be transferred to a plate. If desired, you can top it with sour cream or yogurt.

Potatoes and meat - a classic combination

Ingredients

450 g cottage cheese;
4 tablespoons of semolina;
3 tablespoons sugar;
½ teaspoon of soda;
½ teaspoon salt;
a little vegetable oil;
3-4 tablespoons cream or milk.

Preparation

Add semolina, sugar, soda and salt to the cottage cheese and thoroughly grind the mass with a spoon or fork. Cover with film and leave for half an hour for the cereal to swell.

Grease a baking dish with oil and place the curd mixture there. Pour cream or milk over it. Bake for about 30 minutes at 180°C until golden brown.

How to replace eggs in baked goods, salads and cutlets →

Ingredients

1 kg of cottage cheese;
100 g 3 tablespoons sour cream;
50 g butter;
6 tablespoons sugar;
a pinch of vanillin;
a pinch of salt;
6 tablespoons of semolina, a little for sprinkling;
1 banana;
a little vegetable oil.

Preparation

Combine cottage cheese, 100 g sour cream, softened butter, sugar, vanillin and salt. Add semolina and mix well. Cut the banana into small pieces, add to the curd mixture and stir again.

Grease the mold with vegetable oil and sprinkle with flour. Place the curd mixture there, smooth it out and brush with the remaining sour cream. Bake at 180°C for 40–45 minutes. Cool the casserole before slicing.

Energy balls made from banana and pumpkin →

Cottage cheese casserole without eggs in the oven is a tasty, healthy dietary dish. It is suitable for people who adhere to the principles of vegetarianism. Egg-free cottage cheese casserole is safe for those with albumin allergies. A dessert made from fermented milk product is rich in protein and calcium, so it is recommended to include it in the diet of children. The casserole can be prepared for a children's party and served garnished with melted chocolate.

To make baked goods without eggs fluffy, soda slaked with sour cream, kefir, vinegar or lemon juice is added to the main mass. The main ingredient of the casserole is cottage cheese. The taste of the finished dish will depend on its quality. The fermented milk product must be fresh and not too dry, otherwise the casserole will turn out to be harsh.

Before cooking, the cottage cheese must be thoroughly mashed with a fork or blended with a blender so that the mass becomes homogeneous. Only in this case the casserole will turn out tender and airy. In this case, flour or semolina acts as a binder. Those who are on a diet or watching their weight can use oatmeal.

Advice! A particularly tasty and tender casserole will be made from homemade cottage cheese.

Depending on the taste of the fermented milk product, adjust the amount of sugar. If the cottage cheese is sour, add more sweet product. Vanilla or any other flavoring will add flavor to the baked goods. Cottage cheese casserole without eggs can be prepared for breakfast or afternoon snack.

Advice! The casserole will turn out a pleasant yellow color if you add ground turmeric to the curd mass.

You will need

Instructions

Vegetable casserole. This is a tasty and nutritious dish that is usually prepared from several types of vegetables. And the basis for preparing such a casserole is most often potatoes, or more precisely, mashed potatoes. True, some housewives periodically use pasta as a base, or even pour pre-prepared dough over vegetables.

Vegetable casseroles can be prepared from potatoes, carrots, pumpkins, zucchini, eggplants, etc. And sometimes mushrooms, all kinds of cereals, nuts, meat or minced meat are added to them. Vegetables intended for preparing vegetable casserole are usually pureed or cut into thin strips or circles.

To make the casserole much more tender, you can soak it in cream or milk, and to make it covered with an appetizing crust, it is recommended to sprinkle grated cheese on top. It is quite acceptable to grease the top of the casserole with sour cream or yolk. If you want to make the taste of the finished casserole brighter and richer, you can top it with tomato sauce with sour cream or sour cream with eggs during the cooking process.

Many housewives are happy to prepare low-calorie vegetable casseroles, which are rightfully considered dietary. To prepare such casseroles, use vegetables with the lowest calorie content (zucchini, etc.), as well as low-fat cottage cheese and other products that cannot boast of an abundance of fat.

Vegetable casseroles are usually prepared in the oven, microwave or slow cooker. If the casserole is to be cooked in the oven, then it is placed on a baking sheet or in a special silicone mold, and the oven is heated to one hundred eighty to two hundred degrees. Vegetable casserole is a great way to surprise not only household members, but also guests, especially if you serve it to table with some unusual and very tasty sauce! And vegetable casseroles should be served exclusively hot!

This is also a very quick recipe, and also from potatoes, which are always on hand. The casserole prepared in this way is low and looks like a thick pancake. But very filling and tasty, although without eggs.

Ingredients:

processed cheese – 2 packs (or Adyghe – 100 or 150 g);
200 g hard cheese;
mushrooms – 300 g;
potatoes – 600 g;
dill;
salt;
curry, cumin or other spices;
olive oil for frying.

Cooking method:

Three potatoes, peeled and washed, on a fine grater, add some salt. We put it in a colander or on a sieve to drain the juice - you still have to get rid of it.
Prepare the filling from mushrooms and cheese: three cheese, chop the mushrooms into smaller pieces. At the same time, when we grate the hard cheese, we divide it in half. One part will go into the filling, and the other is intended for potatoes.
Squeeze out the grated potatoes, season with spices, throw in half the hard cheese and chopped dill. After mixing, place half of it on the bottom of a frying pan, pre-greased with oil, and form low sides.
Place the filling inside, making sure that there is a potato layer between the side of the pan and the filling. Cover the filling with the remaining potatoes and press lightly.
Close the pan and place on medium heat. We do not hold it for long, about 10 minutes, at most 15, so that the inside does not just steam, but loses some of the liquid along with the steam.
But we must not allow it to burn, so we take a fairly wide plate and turn the casserole onto it. If the crust is fried, then carefully push the pie back into the frying pan and fry the second side: again under the lid, and again for 10-15 minutes.
Turn off the heat, cool the casserole slightly and serve.

Potato casserole comes from the UK, where it is called shepherd's pie. Any meat is suitable for preparing this dish, you just need to chop it very finely, so the meat will retain its taste and juiciness.

What is necessary:

lean pork or chicken – 430–470 g;
vegetable broth – 110 ml;
peeled potatoes – 500–550 g;
onions and carrots – 110–130 g each
milk or liquid cream – 120–140 ml;
medium egg – 3–4 pcs.;
grated cheese – 125–135 g;
rosemary, basil, thyme, salt, seasonings.

How to cook:

Cut the potatoes into medium-thick slices, boil until tender in water with the addition of aromatic herbs and salt.
Chop the remaining vegetables and fry in a deep frying pan for 6–8 minutes.
Add the meat to the vegetables, simmer over low heat, covered, for a quarter of an hour. Add broth, simmer for about half an hour.
Make mashed potatoes and spread it on top of the meat.
Prepare the filling - mix cream with eggs and cheese, salt, spices, pour over the casserole, sprinkle with herbs.
Cook in a covered pan for about 20 minutes.

This is the simplest casserole, and this is where you can give a second life to yesterday’s pasta. But this is not necessary; you can boil horns or noodles especially for such an occasion.

Ingredients:

boiled pasta – ½ kg;
chicken eggs – 2-3 pcs.;
1 onion;
salt – ¼ tsp;
fry in vegetable oil.

How to cook:

Finely chop the onion and sauté in oil. When it starts to brown, add the pasta and fry for an additional 1-2 minutes.
Beat the eggs with salt with a fork or whisk, pour over the pasta with onions.
Cover the pan with a lid and finish frying the casserole, reducing the heat to low. It doesn't take long, 5-10 minutes. If you want, you can remove the lid and cut the casserole into pieces in a frying pan, then turn each part over for better frying.

In the summer, a similar casserole can be prepared at least every day, perfecting the set of products to suit the tastes of your family. This is a great breakfast, or maybe dinner.

Ingredients:

zucchini or just zucchini – 400 g;
onion – 1 pc.;
1 tomato;
carrots - 1 root vegetable;
bell pepper – ½ piece;
4 eggs;
boiled-smoked sausage – 120 g;
milk 2.5% fat – 70 ml;
pepper, salt;
fry in oil.

Preparation:

Cut the onion into large cubes and place in a heated frying pan with oil.
Three large carrots and add to the onion. Let's fry them together.
Wash the zucchini, remove the seeds, and cut the pulp into medium-sized pieces. Bell pepper, without seeds or stems, cut into strips.
Place the zucchini and bell pepper in a frying pan and stir. We cut the tomato into cubes and also send it to a common pot. Add some salt and mix the contents of the pan.
It's time to cut the sausage. You need to take a little of it, just to add a smoked aroma and a smoky taste for piquancy. Cut the sausage into cubes and add it to the vegetables at the moment when we determine that the zucchini is half-ready. Mix.
Beat the eggs separately, first with salt, then with milk. Pour this mixture into the vegetables in the frying pan and mix everything quickly and vigorously. Sprinkle with salt and pepper, close the roof and cook over low heat until the omelette is ready.

With minced meat

Egg casserole with minced meat in the oven is just as easy to prepare. Like the others, this dish does not require much labor. First you need to collect all the necessary ingredients on the desktop:

for 500 grams of minced meat, 1 onion, 10 eggs, salt, 100 grams of hard cheese, a little ground pepper, 50 milliliters of milk and any seasonings.

Cooking method:

In a separate container, beat the eggs thoroughly. You can't cut such a mass with a fork. Therefore, it is better to prepare a mixer for this in advance.
Add milk, some cheese, seasonings and mix everything thoroughly.
In a heated frying pan, fry the minced meat with chopped onion. Add a little salt and pepper to it.
Transfer the still hot mixture into a greased form and pour in the pre-prepared egg mixture.
Sprinkle with grated cheese and bake for 15 minutes in the oven at 200 degrees.

A juicy, soft and very tasty dish can be served with any vegetables or fresh herbs. And sauce lovers can use ketchup or mayonnaise as an addition.

Five-minute recipe in the microwave

You will need:

egg - 4 pieces;
hard cheese - 50 g;
salt - a whisper.

Preparation

Beat the eggs into a medium deep bowl. Don't stir!
Pierce the yolks in several places.
Add some salt. Sprinkle grated cheese on top.
Cover the plate with a glass or any heat-resistant lid.
Microwave on medium mode (600-800 W) for 5 minutes.
After the signal, take it out and open the lid. Sprinkle with chopped herbs if desired.

Hard cheese is added not only because it is tasty and the dish turns out with a golden-brown cheese crust. It thickens the consistency of the finished casserole, the dish does not fall apart and turns over easily.

Casserole with vegetables

By analogy with previous recipes, you can guess how to make egg casserole in the oven with vegetables. At the same time, everyone can choose specific products to suit their taste. Take, for example, a recipe that requires:

4 raw eggs, 1 head of cauliflower, salt, 200 grams of cheese, 20 grams of butter and 4 tablespoons of mayonnaise.

You should start, of course, with vegetables:

Boil 2 liters of water in a saucepan.
Separate the cabbage into inflorescences.
Boil them, adding a little salt, and then drain them in a colander to remove excess water.
Separately, beat the eggs with a mixer with salt and mayonnaise.
Grind the cheese on a fine grater. Add it to the eggs and mix.
Fry the boiled inflorescences in a frying pan in butter.
Place the prepared components into a mold and fill them with the egg-cheese mixture.
Cook in the oven at 180 degrees. After about 15 minutes, a delicate golden crust will appear on top.

The finished dish can be cut into portions and served in separate plates.

Culinary secrets

Do not beat eggs with milk. To prevent the eggs from becoming oversaturated with air, simply stir them with a fork or whisk until smooth. Do not use a blender or mixer.
Subsequence. First stir the eggs, then shake them while pouring in the milk in a thin stream. Finally, add salt and mix everything.
Amount of butter. Oil should be used solely to lubricate the mold, but no more. Excess product may prevent the casserole from rising properly.
Baking container. For this dish, choose a narrow pan with high sides so that the casserole rises well.
Important rule. Do not open the oven for the first 15 minutes while the food is cooking as it may fall out.

Fun Egg Casserole

Category: Main dishes> Casseroles> Vegetable casserole

7 ingredients 30 minutes

Take boiled chicken hearts and chop them finely.

Onions, pickled small tomatoes (without peel), greens - chop everything and fry in vegetable oil for 20 minutes over medium heat, stirring.

Three cheeses.

Lightly beat 3 eggs and add vegeta.

Add cheese to egg mixture, stir...

tags: dinner lunch second

Calorie content of foods possible in the dish

Condensed milk 7.5% fat – 140 kcal/100g
Milk 1.5% fat – 47 kcal/100g
Milk 2.5% fat – 54 kcal/100g
Milk 3.2% fat – 60 kcal/100g
Milk 3.5% fat – 64 kcal/100g
Whole cow's milk – 68 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Altai cheese – 355 kcal/100g
Gruyère cheese – 396 kcal/100g
Kaunas cheese – 355 kcal/100g
Latvian cheese – 316 kcal/100g
Lithuanian cheese – 250 kcal/100g
Lake cheese – 350 kcal/100g
Aiaideus cheese – 364 kcal/100g
Cheese “Altai” 50% fat – 356 kcal/100g
Appnzeller cheese 50% fat content – 400 kcal/100g
Gouda cheese 45% fat content – 356 kcal/100g
Dutch cheese – 352 kcal/100g
Maison Blanc cheese (semi-hard) – 360 kcal/100g
Kostroma cheese – 345 kcal/100g
Lambert cheese – 377 kcal/100g
Lo spamino cheese – 61 kcal/100g
Poshekhonsky cheese – 350 kcal/100g
“Russian” cheese – 366 kcal/100g
“Soviet” cheese – 400 kcal/100g
Steppe cheese – 362 kcal/100g
Uglich cheese – 347 kcal/100g
Cheese “chester” 50% fat content – 363 kcal/100g
Swiss cheese – 335 kcal/100g
Edamer cheese 40% fat content – 340 kcal/100g
Emmental cheese 45% fat content – 420 kcal/100g
Etorki cheese (sheep, hard) – 401 kcal/100g
Cheese “Yaroslavsky” – 361 kcal/100g
White cheese – 100 kcal/100g
Yellow fat cheese – 260 kcal/100g
Limburger cheese – 327 kcal/100g
Cheese with mushrooms 50% fat content – 395 kcal/100g
Broccoli – 33 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – 45 kcal/100g
Dill greens – 38 kcal/100g
Salt – 0 kcal/100g
Olive oil – 913 kcal/100g

Calorie content of foods: Eggs, Salt, Ground black pepper, Hard cheese, Milk, Broccoli, Olive oil, Parsley, Dill

Nutritional and energy value:

Ready meals
kcal 1194.1 kcal	proteins 135.1 g	fat 45.5 g	carbohydrates 56.3 g
Portions
kcal 199 kcal	proteins 22.5 g	fat 7.6 g	carbohydrates 9.4 g
100 g dish
kcal 123.1 kcal	proteins 13.9 g	fat 4.7 g	carbohydrates 5.8 g