• med fat 6.77g 6.77%
  • low sat fat 2.10g 2.10%
  • low salt 100.85mg 0.10%
  • low sugar 1.77g 1.77%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre heat oven to 200°C.
  2. In a saucepan, fry the leek, mushroom, zucchini and spinach in oil until just softened. Set aside.
  3. In a large mixing bowl combine eggs, cream, milk, cheese and corn. Season with pepper.
  4. Add leek mixture to bowl and stir well.
  5. Spoon the mixture into a greased-shallow patty tins (or use small muffin tray).
  6. Place in the oven for 15-20 minutes or until golden brown and firm.
  7. Allow to cool then remove from tray and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
22.50g
100.00g
Energy (kJ)
94.35kJ
419.34kJ
Protein (g)
1.75g
7.80g
Total fat (g)
1.52g
6.77g
- Saturated fat (g)
0.47g
2.10g
- Polyunsaturated fat (g)
0.12g
0.55g
- Monounsaturated fat (g)
0.75g
3.33g
Cholesterol (mg)
27.24mg
121.07mg
Carbohydrate-available (g)
0.41g
1.84g
CarbohydrateSE (g)
0.41g
1.80g
- Sugars (g)
0.40g
1.77g
Water (g)
18.38g
81.69g
Dietary fibre (g)
0.16g
0.72g
Thiamin (mg)
0.01mg
0.04mg
Riboflavin (mg)
0.06mg
0.25mg
Niacin (mg)
0.08mg
0.34mg
Niacin equivalents (mg)
0.51mg
2.27mg
Vitamin C (mg)
1.91mg
8.50mg
Total folate (ug)
8.92ug
39.65ug
Total vitamin A equivalents (ug)
21.49ug
95.53ug
Retinol (ug)
13.51ug
60.05ug
Beta carotene equivalents (ug)
47.40ug
210.66ug
Sodium (mg)
22.69mg
100.85mg
Potassium (mg)
36.77mg
163.43mg
Magnesium (mg)
3.20mg
14.24mg
Calcium (mg)
13.92mg
61.86mg
Phosphorus (mg)
26.24mg
116.60mg
Iron (mg)
0.19mg
0.85mg
Zinc (mg)
0.12mg
0.55mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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