Four Low-calorie Vegetable Recipes

All diets need vegetables. They provide you with many nutrients and fiber (which your body really needs), and very few calories. Try these delicious low-calorie vegetable recipes. They are both satisfying and filling.

Vegetables are your best friend if you are trying to lose weight – especially low calorie vegetable recipes as they contain a good amount of fiber. This means that you will feel full for a longer period of time. They are also very nutritious.

Switch between different vegetable recipes and do not settle for boring salads. Here are four incredibly delicious, easy and quick recipes for low calorie vegetables that you can try.

Low-calorie vegetable recipes

Our four low-calorie vegetable recipes are great as main courses for either lunch or dinner. They are delicious, filling and do not contain very many calories. They are perfect if you want to keep the weight off without feeling hungry all the time.

Omelette with spinach

Ingredients for 4 servings

• 4 eggs
• 400ml vegetable broth
• 270 g chopped spinach
• 1 tablespoon grated cheese (20 g)
• 1 chopped onion
• 2 chopped garlic
• 1 tablespoon chopped parsley (15 g)
• 3 tablespoons low-fat cream (45 ml)
• Salt and pepper (to taste)
• Olive oil

Instructions

• Heat a little oil in a pan on the stove.
• Then add the garlic and onion. Saute until the onion becomes translucent.
• Stir in the chopped spinach, then add the vegetable broth and parsley.
• Let it cook for a few minutes. Add the grated cheese and season with salt and pepper.

• Divide the vegetables into four ovenproof dishes and make a small hole in the middle of the vegetables.
• Beat one egg in each hole and pour a tablespoon of cream on top.
• Cover with aluminum foil and bake over high heat until the egg whites become opaque. Serve and eat.

Spanish vegetable tortilla

Ingredients for 2 servings

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

Instructions

• Wash the vegetables well and cut them into small pieces. Pour them into a bowl and season them with salt and pepper.
• Heat some oil in a pan. Add the vegetables and let them cook for a few minutes. Stir with a wooden spoon until soft.
• Beat the eggs into the pan. Mix them well, then fry without stirring.
• Turn the tortilla over once it has been fried on one side. Step further on the other side.

• Take the tortilla off the pan and serve.

Stuffed squash

Ingredients for 2 people

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

Instructions

• Wash the squash well. Cut across. Remove the meat with a spoon, being careful not to break through the peel. Set the meat aside.
• Sprinkle salt and pepper on the squash and bake for approx. 10 minutes.
• Meanwhile, heat a pan with a little olive oil. Pour in the onions, together with the squash meat.
• Add the chopped chicken breast. Season with curry powder, salt and pepper.
• Remove the squash from the oven. Let them stand for a while, then fill them with the mixture.

• Put a piece of cheese on each and bake them again until the cheese melts. Serve with salad.

Eggplant mille feuille

Ingredients for 4 servings

• 2 large aubergines
• 1 onion
• 1 clove of garlic
• 150 ml chopped tomatoes
• 300 g lean cheese
• The grated lean cheese
• 1 teaspoon oregano (5 g)
• Salt and pepper (to taste)
• Olive oil

Instructions

• Wash the aubergines. Cut them into thin slices and arrange them on a baking sheet. Sprinkle them with salt.
• Let them stand for 30 minutes until the salt draws the liquid out of the aubergines.
• In the meantime, you can prepare the filling. Saute the onion, which should be thinly cut into rings, with the chopped garlic in a pan with olive oil.
• Add the chopped tomatoes, salt, pepper and oregano. Let it cook for a few minutes.
• Then rinse the eggplant slices to remove the salt. Wipe with a paper towel.

• Fry the eggplant slices in another pan with olive oil on each side until golden.
• Preheat the oven to 400 degrees. Alternately lay layers of eggplant slices, cheese slices and tomato sauce in a large fireproof dish. Finish with eggplant on top.
• Cover with grated cheese, and bake until the cheese is melted. Make sure you do not bake at too high a temperature as the cheese may burn before it melts.
• Server.