Potato and Leek Frittata
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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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