Mixed Vegetable Frittata
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel the potatoes and cut into slices.
2.
Rinse the peppers, cut in half, remove seeds and cut into strips. Rinse, trim and cut the scallions into thick rings. Rinse the eggplant, trim, cut in half lengthwise and cut into slices.
3.
Heat 3 tablespoons olive oil in a pan and fry the potato slices until golden brown. Remove from the pan and add the other vegetables, saute briefly and then return the potatoes to the pan again.
4.
Mix the eggs, milk and Parmesan cheese. Season with salt, pepper and nutmeg pour over the vegetables. Distribute everything evenly by gently tilting the pan. Bake in the preheated oven for about 10 minutes. Cut into pieces and serve garnished with cress.
