Cheese and Vegetable Frittata
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 14 ozs potatoes (thinly sliced)
- 1 onion (thinly sliced)
- 1 red Bell pepper (seeds removed, roughly chopped)
- 1 yellow Bell pepper (seeds removed, roughly chopped)
- salt
- freshly ground Black pepper
- 5 large eggs
- ¾ cup grated, strong Cheese (optional)
- 1 Tbsp chopped parsley
- To garnish
- flat-leaf parsley
Preparation steps
1.
Heat the oil in a large frying pan. Add the onion and cook for a few minutes until soft, but not browned.
2.
Add the potatoes and cook over a low heat for 5 minutes, turning once.
3.
Add the peppers to the pan and season with salt and pepper. Cover and cook over a low heat for 15-20 minutes until the vegetables are tender.
4.
Beat the eggs with the cheese (if using), parsley and a little salt and pepper and pour over the potato mixture.
5.
Cook, uncovered over a low heat for 8-10 minutes until the top is just set.
6.
Serve warm or cold, cut into wedges, garnished with parsley.
