Herb and Asparagus Egg Slice
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 70.3 μg | (117 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash the asparagus, peel the lower third of the spears and cut off the ends. Cut the asparagus into approximately 2 cm/1 in lengths.
2.
Heat the oil in a frying pan and gently cook the asparagus and chilli over a low heat for about 10 minutes, stirring from time to time.
3.
Beat the eggs in a bowl and stir in the Parmesan and basil. Season with salt and pepper and pour over into the frying pan. Cover and cook very gently over a low heat for about 5 - 7 minutes or until the frittata has set. Cut the into pieces and serve sprinkled with chives.
