Onion and Potato Frittata with Bacon
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(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
624
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Red onions
- 3 Tbsps vegetable oil
- 300 grams Boiled potato
- 3 eggs (medium-sized)
- 3 Tbsps milk
- 30 grams freshly grated Parmesan
- salt
- freshly ground pepper
- Chives
- 4 slices Bacon
Preparation steps
1.
Peel onions and cut into thin rings. Sauté onions in 1 tablespoon oil. Peel and slice potatoes. Whisk eggs with milk and Parmesan until smooth and season with salt and pepper. Slice chives crosswise.
2.
Gently fold onions, potatoes and chives into egg mixture. Heat 2 tbsp oil in a pan. Pour in egg and vegetable mixture and cook until eggs are beginning to set around the edges, about 5 minutes.
3.
Preheat oven to 200°C (approximately 400°F). Place the frittata on the second shelf from the bottom and bake until surface is golden, 10-15 minutes. Fry bacon until crispy. Slide frittata out of the pan onto a cutting board, cut into pieces and serve with bacon.
