Hearty Italian-style Omelette (Frittata)
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 343 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams cooked, new potatoes
- 1 stalk Leeks
- 1 Red Bell pepper
- 150 grams button Mushroom
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 6 eggs
- 4 Tbsps freshly grated Parmesan
- 4 Tbsps Whipped cream
- 1 Tbsp freshly chopped thyme
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Peel potatoes if desired and cut into slices. Rinse, trim and cut leeks crosswise into rings. Rinse and halve pepper, remove seeds and ribs, and cut into strips. Wipe mushrooms clean and halve or quarter, depending on size.
3.
In a frying pan, cook prepared vegetables and mushrooms in hot oil, 4-5 minutes. Season with salt and pepper. Beat eggs with Parmesan, cream, and thyme. Season with salt and pepper and pour over the vegetables.
4.
Bake until eggs are set and top is golden, 15-20 minutes.
5.
To serve, cut into pieces.
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