• med fat 8.23g 8.23%
  • med sat fat 1.65g 1.65%
  • med salt 161.81mg 0.16%
  • low sugar 1.90g 1.90%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Saute all the vegetables in olive oil in a frypan over moderate heat, for 3-5 minutes or until softened.
  2. Place contents of frypan in a large bowl.
  3. Toss flour through vegetables.
  4. Line lamington tray or shallow baking dish with baking paper.
  5. Place mixture into tray.
  6. Stir the lightly beaten eggs through the mixture and spread out evenly.
  7. Bake in moderate oven for 30 minutes or until set.
  8. Loosen edges with knife. Cut into 20 squares

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
36.62g
100.00g
Energy (kJ)
238.05kJ
650.08kJ
Protein (g)
2.31g
6.30g
Total fat (g)
3.01g
8.23g
- Saturated fat (g)
0.60g
1.65g
- Polyunsaturated fat (g)
0.33g
0.90g
- Monounsaturated fat (g)
1.77g
4.83g
Cholesterol (mg)
37.50mg
102.41mg
Carbohydrate-available (g)
4.68g
12.77g
CarbohydrateSE (g)
4.64g
12.68g
- Sugars (g)
0.70g
1.90g
Water (g)
25.04g
68.38g
Dietary fibre (g)
1.06g
2.89g
Thiamin (mg)
0.04mg
0.11mg
Riboflavin (mg)
0.06mg
0.16mg
Niacin (mg)
0.46mg
1.26mg
Niacin equivalents (mg)
1.00mg
2.73mg
Vitamin C (mg)
3.06mg
8.34mg
Total folate (ug)
14.69ug
40.12ug
Total vitamin A equivalents (ug)
100.06ug
273.27ug
Retinol (ug)
16.00ug
43.69ug
Beta carotene equivalents (ug)
502.41ug
1372.03ug
Sodium (mg)
59.25mg
161.81mg
Potassium (mg)
79.68mg
217.59mg
Magnesium (mg)
9.52mg
26.00mg
Calcium (mg)
13.57mg
37.06mg
Phosphorus (mg)
75.74mg
206.84mg
Iron (mg)
0.44mg
1.19mg
Zinc (mg)
0.22mg
0.60mg

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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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