Frittata with Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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