Page 27 - IFSO Cookbook 2024 PRINT.indd
P. 27
International
Healthy Recipes Vol.3
Cooking Instructions
1. Boil eggs, cut lengthwise, scoop out the yolk and set aside.
2. Boil the peas and then blend with olive oil, add garlic and salt and pepper.
3. Scoop a generous spoonful of the pea mixture into each well of the hard-boiled
egg whites.
4. Garnish with microgreens and red capsicum slices and top with a small sprig of
fresh parsley.
Nutritional Analysis
Total
weight Calories Protein Fat Carbs Sugars Iron Calcium Fibre
Ingredient
used in (kcal) (g) (g) (g) (g) (mg) (mg) (g)
recipe (g)
Egg white 60 30 7 - - - - 5 -
Peas 150 120 5 - 18 - 2.4 42 10
Garlic 10 12 - - 2 - - - 0.5
Olive oil 20 180 - 20 - - - - -
Total 342 12 20 20 - 2.4 47 10.5
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