Frittata with Vegetables

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Frittata with Vegetables
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 cal.(12 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.6 μg(13 %)
Vitamin E5.9 mg(49 %)
Vitamin K59.4 μg(99 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.5 mg(36 %)
Folate155 μg(52 %)
Pantothenic acid1.8 mg(30 %)
Biotin25.5 μg(57 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C187 mg(197 %)
Potassium555 mg(14 %)
Calcium98 mg(10 %)
Magnesium33 mg(11 %)
Iron2.5 mg(17 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids9.8 g
Uric acid41 mg
Cholesterol358 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 Red Bell pepper
1 green Bell pepper
1 yellow Bell pepper
2 shallots
1 garlic clove
2 stalks Celery
2 Tbsps butter
1 bunch parsley (Leaves finely chopped)
6 eggs
1 Tbsp butter
3 Tbsps Whipped cream
salt
freshly ground peppers
How healthy are the main ingredients?
CeleryWhipped creamparsleyshallotgarlic cloveegg

Preparation steps

1.

Rinse bell peppers, trim, cut in half, remove seeds, remove ribs and cut into small cubes.

2.

Peel shallots and garlic and chop finely.

3.

Trim celery, rinse and cut into thin slices.

4.

Sauté shallots in butter until soft. Press in garlic, cook briefly, then stir in the vegetables and simmer about 4 minutes. Season with salt and pepper, remove from heat and let cool slightly.

5.

Mix eggs with the cream, season with salt and pepper and stir in the parsley. Then stir cooled vegetables into the eggs. Heat the remaining butter in the pan, add the egg-vegetable mixture and cook over medium heat until thickened and the bottom has browned slightly, about 4 minutes. Using a large lid, flip frittata and cook 2-3 minutes longer.

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