Herb and Leek Frittata
Healthy, because
Even smarter
Nutritional values
This fresh frittata is a wonderful low-carb dish that can be prepared quickly and also looks good as a meal-prep dish. Parmesan and eggs ensure a good supply of protein, which makes you feel full and helps build muscle.
Refine your frittata with freshly grated nutmeg and gorgonzola instead of Parmesan cheese. Even cold, the omelette from the oven promises maximum enjoyment.
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 446 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 handful fresh Fresh herbs (such as dill, parsley and cilantro)
- 2 Tbsps olive oil
- 8 eggs
- 3 Tbsps Whipped cream
- 2 Tbsps freshly grated Parmesan
- salt
- peppers
Preparation steps
Cut the leeks in half lengthwise, trim, rinse and cut into fine strips. Rinse the herbs, shake dry, pluck the leaves and chop coarsely.
Heat the oil in a large nonstick skillet and sweat the leeks for 3-4 minutes, until softened. Whisk the eggs, cream, herbs and Parmesan together and season with salt and pepper. Pour over the leeks, mix briefly and cook, undisturbed, until thickened, about 2-3 minutes. Invert onto a large platter then slide back into the pan and cook for another 2-3 minutes, until golden brown.
Remove from the pan and cut into pieces.
Serve with salad, if desired.
