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Servings: 1
42 g protein
71 g carbs
8 g fat
516 kcal

Instructions

  • Cook the lentils in water for 15 minutes until soft. Drain and set aside.
  • Set the oven to 400 degree F (200 degree C) and grease the baking pan with cooking oil.
  • Whisk together egg, milk, salt, pepper and thyme in a bowl.
  • Take a separate bowl and combine cooked lentils, chopped broccoli, kale, mushrooms and onions.
  • Pour the egg mixture over the lentils and vegetables. Toss well.
  • Transfer the mixture to the baking pan and bake for 25 minutes in the oven.
  • Remove from the oven. Sprinkle the cheese evenly and top with tomatoes.
  • Return to the oven and bake again for 10 minutes until the tomatoes are soft and cheese is melted.
  • Remove from the oven and serve warm.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 516 kcal

Calories from Fat 72


% Daily Values*


Total Fat 8 g

11.43%


Saturated Fat 3 g

12.5%



Polyunsaturated Fat 1.69 g



Monounsaturated Fat 2.48 g



Cholesterol 170 mg

68%



Sodium 280 mg

12.17%



Potassium 1661 mg



Total Carbohydrate 71 g

22.9%


Dietary Fiber 33.16 g

103.63%



Sugars 6.74 g

7.49%



Protein 42 g


Vitamin A 34.89%

Vitamin C 123.75%


Calcium 31.4%

Iron 84.62%


* Nutritional Values are estimated and may vary

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