Frittata with Bell Peppers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Bell pepper
- ½ stalk Leeks
- 50 grams black Olives (pitted)
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 6 eggs
- 3 Tbsps Whipped cream
- 100 grams Feta
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the peppers, cut in half, remove the seeds and ribs and cut into large pieces.
2.
Peel the shallots and garlic and chop finely.
3.
Rinse and trim the leeks and cut into rings.
4.
Sauté the shallots in hot butter until translucent, squeeze the garlic through a press, let cook briefly, then stir in the peppers and leeks and continue to cook for about 4 minutes. Stir in the olives.
5.
Beat the eggs with the cream, season with salt and pepper and add to the pan. Sprinkle crumbled cheese on top and cook over low heat for about 6-8 minutes, until slightly brown. With the help of a large plate, flip the frittata over and cook for another 2-3 minutes. Cut into pieces and serve.
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