Italian-style Egg Tortilla
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 kcal | (14 %) | ||
| Protein | 17.94 g | (18 %) | ||
| Fat | 17.86 g | (15 %) | ||
| Carbohydrates | 12.56 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.02 g | (17 %) |
more nutritional values
| Vitamin A | 310.21 mg | (38,776 %) | ||
| Vitamin D | 3.76 μg | (19 %) | ||
| Vitamin E | 8.97 mg | (75 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 2.04 mg | (17 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 149.9 μg | (50 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 3.73 μg | (8 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 7.56 mg | (8 %) | ||
| Potassium | 301.78 mg | (8 %) | ||
| Calcium | 184.09 mg | (18 %) | ||
| Magnesium | 45.13 mg | (15 %) | ||
| Iron | 0.78 mg | (5 %) | ||
| Iodine | 108.51 μg | (54 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 4.97 g | |||
| Cholesterol | 315.81 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 2 tablespoons
- 2 cups
artichoke heart (tinned, drained and sliced)
- 2
shallots (diced)
- 2
Garlic cloves (finely chopped)
- 7
- 4 tablespoons
- 0.333 cup
- ½ bunch
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.
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