Egg and Garden Veg Tortilla
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 220°C, 425 F, gas 7 or a grill.
2.
Boil the potatoes in salted water for approximately 30 minutes or until they can be easily pierced with a knife. Allow to cool. Peel and cut into bite sized pieces.
3.
Peel the onion and slice into rings.
4.
Thaw the peas.
5.
Discard any damaged spinach leaves. Rinse and coarsely chop.
6.
Whisk the eggs with the cream. Season with salt, pepper and nutmeg.
7.
Saute the onion slices in hot oil. Add the potatoes and continue to saute until golden brown. 2-3 minutes.
8.
Add the peas, spinach and basil. Pour in the eggs. Cook briefly, then place in the preheated oven for approximately 8 minutes until set.
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