Herb Frittata with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 451 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 300 grams Natural yogurt
- 2 garlic cloves
- 1 bunch parsley
- 1 bunch Dill
- 1 bunch mint
- 4 Tbsps vegetable oil
- 1 Tbsp butter
- 8 eggs
- salt
- freshly ground peppers
- mint (for garnish)
- parsley (for garnish)
Preparation steps
1.
Rinse the scallions, thinly slice the white portion only and stir into the yogurt. Peel and mince the garlic. Rinse the herbs, pat dry and chop coarsely. Heat 2 tablespoons of oil and 1/2 tablespoon of butter in a large pan and sauté the garlic and half of the herbs over low heat for 2-3 minutes.
2.
Beat the eggs until light and frothy. Season with salt and pepper and stir in the remaining herbs. Add the remaining oil and butter to the pan, pour in the eggs and allow to cook over low heat until set. Loosen the eggs from the pan, slide onto a large plate, flip and return to the pan. Cook for 1 minute and remove from heat. Cut into 4 wedges, garnish with fresh mint and parsley and serve with the yogurt sauce.
