Mushrooms, Spinach and Pasta Frittata
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
670
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 207 μg | (345 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 43.5 μg | (97 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with vegetable oil. Cook the pasta in boiling salted water for 7 minutes, until al dente. Drain and rinse under cold water. Wipe the mushrooms with a damp cloth and coarsely chop. Chop the walnuts. Peel and mince the garlic.
2.
Whisk the eggs with the milk until smooth. Add the minced garlic and season with salt, pepper and nutmeg. Sauté the pancetta, walnuts and mushrooms in a large pan until browned. Transfer to the prepared baking dish, top with the spinach and cooked pasta, then pour the egg mixture over everything. Bake for 15-20 minutes, until the eggs are set. Allow to cool for about 5 minutes before slicing and serving.
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