Frittata with Tomatoes, Mushrooms and Olives
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and thinly slice tomatoes.
2.
Wipe mushrooms clean. Cut mushrooms and olives into slices.
3.
In a large frying pan, heat 2 tablespoons olive oil. Add mushrooms, season with salt and sauté briefly. Remove and set aside.
4.
Beat the eggs. Stir in Parmesan and thyme and season with salt and pepper.
5.
Heat remaining oil in an ovenproof pan. Pour in egg mixture and top with tomatoes, mushrooms and olives. Cook until eggs are beginning to set, 2-3 minutes. Transfer pan to an oven preheated to 180°C (approximately 350°F) and bake 12-15 minutes. To serve, cut frittata into pieces and serve garnished with thyme.
