Potato and Leek Frittata

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Potato and Leek Frittata
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Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
256
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie256 cal.(12 %)
Protein12 g(12 %)
Fat15 g(13 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.1 μg(11 %)
Vitamin E4.1 mg(34 %)
Vitamin K52.7 μg(88 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate154 μg(51 %)
Pantothenic acid1.6 mg(27 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C37 mg(39 %)
Potassium665 mg(17 %)
Calcium99 mg(10 %)
Magnesium39 mg(13 %)
Iron2.8 mg(19 %)
Iodine17 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids6.7 g
Uric acid79 mg
Cholesterol290 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
500 grams waxy potatoes
2 Tbsps vegetable oil
salt
freshly ground pepper
2 stalks Leeks
8 medium eggs
Fat (for greasing the pan)
parsley (for garnish)
How healthy are the main ingredients?
potatoLeeksalteggparsley

Preparation steps

1.

Rinse, peel and thinly slice the potatoes. Heat the oil in a large skillet and sauté the potatoes for about 10 minutes. Season with salt and pepper. 

2.

Rinse the leeks and slice thinly. Beat the eggs until frothy and season with salt and pepper. Distribute the potatoes and leeks in a well-greased, rectangular baking dish and pour the eggs on top. 

3.

Bake in an oven preheated to 200°C/180°C convection/gas mark 3 (approximately 400°F/350°F convection) for 35-40 minutes. Remove from the oven and allow to cool slightly. Cut into squares, garnish with fresh parsley and serve. 

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