Frittata with Smoked Salmon and Mascarpone
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 514 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 1 Red chili pepper
- 2 potatoes (cooked)
- 3 scallions
- 300 grams smoked Salmon (in slices)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- salt
- peppers
- 3 Tbsps Mascarpone (for garnish)
Preparation steps
1.
Rinse chile pepper, cut lengthwise, remove the seeds, remove the white ribs and finely chop. Cut the salmon into strips. Peel and grate the potatoes. Rinse scallions, trim and cut into long strips.
2.
Heat oil and butter in 2 large non-stick pans. Divide the potatoes and chile pepper between the pans and cook in hot oil briefly. Beat the eggs, season with salt and pepper and pour over the potatoes in the pan. Distribute salmon and scallions on the eggs, stir a little, cover and cook over low heat for about 8-10 minutes. Season with salt and pepper. Arrange on plates, garnish with some mascarpone and serve.
