Individual Vegetable Frittatas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 216 mg | (5 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 2 g |
Ingredients
Preparation steps
Rinse the zucchini and tomatoes. Cut the zucchini into slices. Blanch the tomatoes in boiling water, peel, quarter, remove the seeds, and dice. Cut the potatoes into thin slices. Drain the corn. Peel the onion and garlic and finely chop. In a pan, heat 2 tablespoons of oil over medium-high heat. Add the onion and garlic and saute a few minutes. Add the remaining vegetables and rosemary and cook for about 2 to 3 minutes, or until golden brown and the liquid has evaporated. Then remove from the heat and let cool slightly.
In a bowl, whisk the eggs with the cream. Stir in the vegetable and tomato mixture and season with salt and pepper.
With the remaining oil, grease the muffin tins. Evenly pour the mixture into the tins. Bake in an oven preheated to 200° C (approximately 400° F) for about 20 to 30 minutes.
Serve warm or cold.
