Potato and Sausage Frittata
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
556
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 1 shallot
- 250 grams Bologna sausage
- 1 bunch Chives
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 eggs
- 100 milliliters Whipped cream
- 2 Tbsps scallions
Preparation steps
1.
Peel the potatoes and cook for about 30 minutes in boiling salted water, drain and let cool, then chop into small pieces.
2.
Chop the shallot, remove the skin from the sausage and dice finely.
3.
Cook the shallot in hot clarified butter until translucent. Add the sausage and potatoes and briefly cook. Stir in half of the chives and season with salt, pepper and nutmeg.
4.
Whisk the eggs and cream, pour into the pan, cover and cook over medium heat. As soon as the egg is almost completely set (about 2-3 minutes), slide onto a flat plate and flip over, back into the pan. Cook for another 1-2 minutes.
5.
Sprinkle with chives and serve cut into 4 slices.
