Torta di Verdure

Torta di Verdure is a delightful Italian baked dish that showcases a medley of fresh vegetables, baked to perfection with a low-carb twist. This dish is both satisfying and nutritious, making it an excellent choice for a light meal or a side dish.

Ingredients

• Zucchini - 200 grams
• Eggplant - 150 grams
• Bell pepper (red) - 100 grams
• Mushrooms - 100 grams
• Eggs - 3 large
• Grated Parmesan cheese - 50 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Fresh basil (chopped) - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash and dice the zucchini, eggplant, bell pepper, and mushrooms into small, bite-sized pieces.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the diced vegetables to the skillet and cook for about 8-10 minutes until they are soft and any moisture has evaporated. Season with salt and black pepper.
5. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and chopped basil.
6. Combine the sautéed vegetables with the egg mixture and stir well to combine.
7. Grease a baking dish with a little olive oil, then pour the vegetable and egg mixture into the dish, spreading it evenly.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden and set.
9. Once baked, remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 200 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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