Frittata with Potatoes and Peppers
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
425
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Preheat oven to 180°C convection (approximately 350°).
2.
Peel, rinse and slice potatoes. Peel onion and cut into strips. Rinse and halve peppers, remove seeds and ribs, and cut into strips. Crumble feta. In a pan, heat oil. Add potatoes. Cover and cook, turning occasionally, about 10 minutes. Add onions and peppers and fry 3-4 minutes more. Whisk eggs with cream, salt and pepper to taste, and parsley. Stir in feta and manchego cheese and pour mixture over vegetables. Cook a few minutes more on the stovetop, then transfer to the oven and bake about 15 minutes.
3.
Cut frittata into pieces and serve.
