How many calories are in Vegetable Pudding?
Vegetable Pudding has about 355 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastLow Carb
Vegetable Pudding
Vegetable Pudding is a Breakfast international recipe with 355 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
355 kcal
Total Time
60 min
Servings
1
Protein
16.7 g
About This Recipe
The story behind Vegetable Pudding
Vegetable Pudding is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around green beans, leek, and egg.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 355 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 60 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Vegetable Pudding worth coming back to.
Ingredients
- Green Beans1/2 cup (50 g)
- Leek1/4 cup (25 g)
- Egg1 count (55 g)
- Evaporated Whole Milk3 tablespoon (45 ml)
- Oil1/2 tablespoon (5 ml)
- Breadcrumbs1/2 tablespoon (7 g)
- Turkey Ham1 slice (30 g)
- Butter1/3 tablespoon (10 g)
Instructions
- 1
Step 1
Cut the green beans and place them in a pot with boiling water for 5 minutes. Drain and set aside.
- 2
Step 2
At the same time, cut the leek (white part) and set aside.
- 3
Step 3
Place a pan over medium-high heat and add the oil. Cook the leek pieces for 5 minutes.
- 4
Step 4
Add the green beans and cook for 10 more minutes. Stir, season with salt and pepper and add nutmeg to taste.
- 5
Step 5
Preheat the oven to 392 °F (200 °C), butter a baking pan and sprinkle with half of the breadcrumbs.
- 6
Step 6
Beat the egg, add the milk and mix with the vegetables.
- 7
Step 7
Add the previously chopped ham and pour the mixture into the buttered baking pan.
- 8
Step 8
Sprinkle the remaining breadcrumbs on top and bake for 20 to 30 minutes.
- 9
Step 9
Remove from the baking pan and serve.
Nutrition Snapshot
Macros and micros at a glance
31/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
355
Protein
16.7g
Carbs
11.3g
Fat
21.8g
Fiber
1.8g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
MilkEggGluten
Meal Prep and Storage
Make it easier to prep ahead
Vegetable Pudding can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Vegetable Pudding
How long does Vegetable Pudding take to make?
Vegetable Pudding takes about 60 minutes from start to finish. That is roughly about 60 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Vegetable Pudding?
Most ingredients in Vegetable Pudding can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Breadcrumbs for a gluten-free equivalent and use a plant-based version of Evaporated Whole Milk. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Vegetable Pudding?
Vegetable Pudding can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Vegetable Pudding?
Yes, Vegetable Pudding generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Vegetable Pudding?
Reheat Vegetable Pudding gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Vegetable Pudding up or down?
Yes. Vegetable Pudding is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Vegetable Pudding?
A nonstick skillet or a small baking dish handles Vegetable Pudding well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Vegetable Pudding is cooked properly?
Vegetable Pudding is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Vegetable Pudding suitable for vegetarians?
No. Vegetable Pudding is not vegetarian as written because it includes Turkey Ham.
Is Vegetable Pudding gluten-free?
Vegetable Pudding is not reliably gluten-free as written because it includes Breadcrumbs. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Vegetable Pudding?
Yes. This recipe includes Milk, Egg, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Vegetable Pudding ahead of time?
Vegetable Pudding can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Vegetable Pudding for my calorie or macro goals?
To make Vegetable Pudding higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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