Artichoke Frittata with Ricotta and Fava Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.9 g | (220 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 513 μg | (171 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 53.9 μg | (120 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 2,494 mg | (62 %) | ||
| Calcium | 476 mg | (48 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 490 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 8 small Artichoke
- 1 Tbsp lemon juice
- salt
- 150 grams Broad bean (shelled)
- 1 garlic clove
- 2 Tbsps olive oil
- 8 eggs
- 4 Tbsps Whipped cream
- 150 grams Ricotta cheese
- salt
- peppers
- mint (for garnish)
Preparation steps
Trim the artichokes, leaving a small portion of the stem. Peel stems. Thoroughly trim off tough leaves and leaf tips. Cut the cleaned artichokes lengthwise and immediately sprinkle with a little lemon juice. Cook artichokes in salted water until soft, 4-5 minutes. Drain and let cool.
Rinse the beans and blanch 5 minutes in salted water. Rinse in cold water and drain.
Preheat the oven to 180°C (approximately 350°F).
Peel garlic and chop finely. Sauté garlic with the artichokes and beans briefly in a oven-proof pan in hot oil. Beat the eggs with the cream. Drain the ricotta well and crumble. Mix half of the ricotta into the egg mixture and season with salt and pepper. Pour over the vegetables and cook until thickened, 1-2 minutes. Transfer pan to oven and bake until set, about 10 minutes.
Sprinkle frittata with the remaining ricotta and serve garnished with mint.
