Potato Frittata
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 32.2 μg | (72 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, peel and slice potatoes.
2.
Peel onion and finely chop.
3.
Add potato slices to hot oil, cook while stirring for 5 minutes. Add onions and cook an additional 5 minutes.
4.
Rinse tomatoes, remove stalk, halve, remove seeds and finely chop. Mix with parsley and season with salt and pepper.
5.
Whisk eggs with cream and season with salt and pepper.
6.
Pour egg mixture over potatoes and let thicken over low heat until the underside is lightly browned.
7.
Cook covered about 5 minutes until frittata is golden brown.
8.
To serve, slide cooked frittata from the pan, cut into pieces and arrange on a plate. Garnish with tomatoes.
