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Healthy Low-Carb Snack
Mini cheese frittata
(12 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
216
calories
Calories
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Eggs are little nutrient bombs: They provide plenty of B vitamins. Vitamin B12 in particular is abundant. This is essential for strong nerves and blood formation. The essential oils of basil promote bile production and thus fat digestion.
A crisp green salad goes perfectly with these little low carb muffins.
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59.4 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 23.1 mg | (8 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13.6 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 20.4 mg | |||
| Cholesterol | 203.8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
Preparation
Preparation steps
1.
Coat muffin tin with oil, crack eggs into a bowl. Finely grate Parmesan cheese and whisk with eggs. Clean, wash and dice the zucchini. Dice feta, chop olives and tomatoes. Wash spinach and basil, shake dry and chop.
2.
Add all ingredients to the eggs, mix and season with salt and pepper.
3.
Pour the mixture into the cavities of the pan and bake in a preheated oven at 200 °C / 400 °F for 25-30 minutes. Remove the muffins from the pan.
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