Classic Spinach Frittata
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
556
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 155.3 μg | (259 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 460 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Brush, 1 Small knife, 1 Tablespoon, 1 Skillet, 1 Slotted spatula, 1 Sieve, 1 Bowl, 1 Large knife, 1 Small bowl, 1 Wooden spoon
Preparation steps
1.
Cook the potatoes in boiling, salted water for 10 minutes and drain well.
2.
Heat 3 tbsp oil and gently fry the potatoes for about 5 minutes. Season with salt and pepper. Add the peas and peppers and fry over a low heat for 8-10 minutes.
3.
Squeeze out the spinach and chop roughly.
4.
Whisk the eggs with the cheese and cream and season with salt and pepper.
5.
Remove the potatoes and vegetables from the pan and mix with the spinach. Add the egg mixture and mix carefully.
6.
Heat 2 tbsp oil in each of 2 small frying pans and divide the mixture between them. Cook over a low heat for 8-10 minutes, until the egg mixture is set. Turn the tortillas over using a large plate or a pan lid and cook for a further 8 minutes or so.
7.
To serve: cut into pieces and serve topped with rocket. Serve with fresh ciabatta.
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