Frittata on Toast
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,291 cal. | (61 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 190 g | (127 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the frittata
- 500 grams waxy potatoes
- 1 onion
- 4 Tbsps olive oil
- 6 eggs
- salt
- freshly ground peppers
- 4 Tbsps grated Cheese (such as Manchego)
- For the toast
- 4 Baguette
- 8 sheets Iceberg lettuce
- 4 slices Serrano ham
- 100 grams Anchovy fillet (in oil)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
For the frittata, peel potatoes and cut into slices. Peel onion and chop finely. Heat oil in a nonstick pan, fry potatoes covered for about 15 minutes. Whisk eggs with salt, pepper and cheese and pour over potatoes. Cook in the preheated oven for 15-20 minutes until done.
3.
For the toast, cut baguette rolls and toast about 5 minutes in the oven, so that the cut surfaces are crispy. Rinse lettuce, spin dry and tear into small pieces. Cut ham into small pieces and drain the anchovies.
4.
Remove frittata from oven, let cool slightly and cut into pieces. To serve, place lettuce, frittata, ham and anchovies on the baguette slices.
