Bacon and Potato Frittata
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
712
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 42.1 μg | (94 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 22.4 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 628 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Peel potatoes and cut into slices. Peel onion and chop. Rinse tomatoes and cut into small pieces. Chop roast into bite-sized pieces.
3.
Melt butter in an ovenproof pan. Sauté potatoes, onions and bacon until lightly browned, turning occasionally. Add tomatoes and parsley.
4.
Beat eggs, season with salt and pepper and pour over pan contents. Place pan in oven and bake for about 20 minutes until eggs are cooked through.
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