Four Tasty Low-calorie Vegetable Recipes

Vegetables should be your best friend if you are trying to lose weight. This is especially true g rønnsaksoppskrifter low-calorie,  since they contain a good amount of fiber. That means you will feel full longer. They are also very nutritious.

Change it up a bit and do not settle for boring salads. Here are four incredibly good, simple and quick  low-calorie vegetable recipes  that you can try.

G low-calorie vegetable recipes

You can enjoy these four low-calorie vegetable recipes as main courses, whether it is lunch or dinner. They are tasty, well rounded, and of course low in calories. They are perfect if you want to stay in shape while also eating well.

Stirred spinach

Ingredients for four servings

• 4 eggs
• 270 grams of cut spinach
• 4 dl vegetable broth
• 1 tablespoon of grated cheese (20 g)
• 1 chopped onion
• 2 ground garlic cloves
• 1 tablespoon with chopped parsley (15 g)
• 3 tablespoons of light cream (45 ml)
• Salt and pepper to taste
• Olive oil

Instructions

• Add a small amount of oil  to a frying pan and heat up.
• Then add the garlic and onion. Sauté the onion until it becomes transparent.
• Stir in chopped spinach,  then vegetable broth and parsley.

• Let it cook for a few minutes. Add grated cheese and season with salt and pepper.
• Divide it into four refractory molds  and make a hole in the middle of each of them.
• Hatch an egg in each hole and pour a tablespoon of cream on top.
• Cover with aluminum foil  and bake on high heat until the egg whites are firm. Serve and enjoy!

Spanish vegetable tortilla

The other of our low-calorie vegetable recipes, a Spanish tortilla, may be more like what you know as an omelette, but it’s incredibly tasty.

Ingredients for two servings

• 2 eggs
• 1 clove of garlic
• 1 onion
• 1/4 red pepper
• 1/4 squash
• 3 asparagus stalks
• 5 mushrooms
• Olive oil
• Salt and pepper to taste

Instructions

• Wash the vegetables well and divide them into small pieces. Add them to a bowl and season with salt and pepper.

• Heat a frying pan with a little oil. Add the vegetables and cook for a few minutes, stirring with a wooden spoon until soft.
• Whisk the eggs and add them to the pan. Mix well and then fry it without stirring.
• Once the tortilla is cooked on one side,  cover it with a plate and turn it over on the other side.
• Cook until done and serve.

Stuffed squash

Ingredients for two servings

• 2 squash
• 1 boiled chicken breast
• 1 teaspoon of curry powder (5 g)
• 2 slices of low-fat cheese
• 1 onion
• Salt and pepper to taste
• Olive oil

Instructions

• Wash the squash well. Remove the meat with a spoon, being careful not to damage it on the outside. Set the meat aside.
• Season the squash with salt and pepper and bake it in the oven for ten minutes.
• While frying,  heat a frying pan with a little olive oil. Sauté chopped onion together with the squash meat.
• Add the chicken that you have now chopped up. Season with curry, salt and pepper.
• Take the squash out of the oven. Let the chicken and squash mixture fry a little and then fill the mixture into the squashes.
• Place a slice of cheese on each and put it back in the oven until the cheese melts. Serve with a salad.

Eggplant lasagne

Ingredients for four servings

• 2 large aubergines
• 1 onion
• 1 clove of garlic
• 150 ml crushed tomatoes
• 300 grams of grated cheese with a low fat content
• 1 teaspoon of oregano (5 g)
• Salt and pepper to taste
• Olive oil

Instructions

• First of all, wash the aubergines. Divide them lengthwise into thin slices. Put them all on a plate and sprinkle with salt. Let the water evaporate along with the bitter taste; this should take 30 minutes.
• While you wait, you can prepare the filling. Tie the onion thinly into rings, together with the garlic in a frying pan with olive oil.
• Add the crushed tomatoes,  salt, pepper and oregano. Let it cook for a few minutes.
• Then rinse the eggplant to remove the salt. Wipe with a paper towel.
• In another pan with olive oil,  fry the eggplant slices on each side until lightly browned.

• Preheat the oven to 205 degrees. In a large bowl, switch between layers of eggplant slices and the tomato mixture. Finish with eggplant on top.
• Cover with grated cheese  and bake it in the oven until the cheese is melted. Make sure you have the right temperature so that the cheese does not burn before it melts.
• Server!