Frittata with Vegetables and Olives
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 143.8 μg | (240 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 37.9 μg | (84 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 150 grams Green beans
- 2 carrots
- 200 grams Broccoli
- 80 grams black Olives (pitted)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 8 eggs
Preparation steps
1.
Rinse, trim and slice summer squash with a crinkle-cut knife. Rinse and halve peppers, remove seeds and ribs, and cut into large chunks. Rinse, trim and cut beans into quarters. Peel and cut carrot with a crinkle-cut knife. Rinse broccoli and drain olives.
2.
Heat olive oil in a pan and fry vegetables about 5 minutes, turning occasionally. Season with salt and pepper. Deglaze with broth and cook until liquid evaporates.
3.
Meanwhile, whisk eggs and season with salt and pepper. Pour eggs over vegetables and cook over low heat until coagulated. Cover with a lid, if needed.
