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Frittata with Savoy cabbage and ham
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
317
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 300 grams Savoy cabbage
- 1 onion
- 2 garlic cloves
- 8 eggs
- 50 milliliters Whipped cream
- salt
- peppers
- Nutmeg
- 2 Tbsps sunflower oil
- 2 handfuls Arugula
- 8 slices ham (such as Parma)
Preparation steps
1.
Rinse cabbage, remove core and cut cabbage into thin strips. Place some strips aside for garnish. Peel onion and garlic. Finely dice onion. Whisk eggs with cream. Press garlic through a garlic press into the cream and season with salt, pepper and nutmeg.
2.
Heat oil in a large frying pan. Add onion and sauté until translucent. Add cabbage and cook, stirring, about 5 minutes. Pour egg-cream mixture over vegetables and mix well. Cook over low heat until eggs are set, 10-15 minutes.
3.
Meanwhile, rinse arugula and spin dry. Slide frittata out of the pan, sprinkle with reserved cabbage and top with ham. Scatter arugula around frittata.
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