Feta and Pepper Frittata
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
400
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 353 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel both varieties of potatoes, and cut into small cubes. Peel the onions and chop finely. Rinse the pepperoncini and cut into rings. Rinse the peppers, cut in half, remove seeds and white pith, and cut into fine strips. Crumble the feta.
2.
Fry the potatoes for about 10 minutes slowly in a covered pan with hot oil, turning occasionally. Add the onions and peppers and fry for another 3-4 minutes. Mix the eggs with the salt, pepperoncini and parsley, then mix in the cheese and pour into the pan over the vegetables. Cook for another 2-3 minutes until golden brown. Cut into pieces and serve warm or cold.
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