Italian-style Egg Tortilla

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Italian-style Egg Tortilla
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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)
Calorie289 kcal(14 %)
Protein17.94 g(18 %)
Fat17.86 g(15 %)
Carbohydrates12.56 g(8 %)
Sugar added0 g(0 %)
Roughage5.02 g(17 %)
Vitamin A310.21 mg(38,776 %)
Vitamin D3.76 μg(19 %)
Vitamin E8.97 mg(75 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.6 mg(55 %)
Niacin2.04 mg(17 %)
Vitamin B₆0.12 mg(9 %)
Folate149.9 μg(50 %)
Pantothenic acid0.34 mg(6 %)
Biotin3.73 μg(8 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C7.56 mg(8 %)
Potassium301.78 mg(8 %)
Calcium184.09 mg(18 %)
Magnesium45.13 mg(15 %)
Iron0.78 mg(5 %)
Iodine108.51 μg(54 %)
Zinc0.78 mg(10 %)
Saturated fatty acids4.97 g
Cholesterol315.81 mg
Author of this recipe:

Ingredients

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
fresh Parmesan cheese (grated)
½ bunch
fresh Basil (chopped)
How healthy are the main ingredients?
olive oilartichoke heartshalloteggBasil

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.