Asparagus Frittata
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the asparagus and trim the woody ends. Cut the asparagus into about 5 cm (approximately 2 inch) pieces. Blanch for about 6 minutes in boiling salted water, then rinse with cold water and drain. Cut the potatoes into 1 cm (approximately 1/2 inch) cubes. Peel the onion and chop.
2.
Heat the butter in a large pan, add the vegetables and cook over low heat for about 5 minutes, then season with salt and pepper.
3.
Mix the eggs with the cream, season with salt, pepper and nutmeg and stir in the chives. Reduce the heat, pour in the egg mixture and cook over low heat 8 to 10 minutes. Use a plate to flip the frittata and cook the other side until set. Remove from the pan, slice and serve.
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