Italian-style Egg Tortilla

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Italian-style Egg Tortilla
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
221
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie221 cal.(11 %)
Protein15 g(15 %)
Fat16 g(14 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.9 μg(15 %)
Vitamin E2.7 mg(23 %)
Vitamin K11.5 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.1 mg(7 %)
Folate84 μg(28 %)
Pantothenic acid1.7 mg(28 %)
Biotin26 μg(58 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C4 mg(4 %)
Potassium340 mg(9 %)
Calcium161 mg(16 %)
Magnesium28 mg(9 %)
Iron2.7 mg(18 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.6 g
Uric acid56 mg
Cholesterol386 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
2 cups Artichoke hearts (tinned, drained and sliced)
2 shallots (diced)
2 garlic cloves (finely chopped)
7 eggs
4 Tbsps milk
0.333 cup fresh Parmesan (grated)
½ bunch fresh Basil (chopped)
How healthy are the main ingredients?
Artichoke heartsolive oilParmesanBasilshallotgarlic clove

Preparation steps

1.
Heat the oil in a large pan and fry the artichoke hearts on a medium heat for 3-4 min. Add the shallots and the garlic and fry for another 3 min, stirring continuously.
2.
Mix together the eggs and the milk and stir in the Parmesan and the basil. Season with salt and ground black pepper and pour into the pan. Cover and leave to solidify on a medium heat for around 5-7 min.
3.
Flip the frittata using a large, flat lid or a plate and fry on the other side for 3-4 min. Slice and serve either warm or cold.