Potato Frittata with Arugula and Tomatoes
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
1380
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,380 cal. | (66 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 305.9 μg | (510 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 459 μg | (153 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 100.4 μg | (223 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 3,228 mg | (81 %) | ||
| Calcium | 571 mg | (57 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 46.8 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 1,477 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 Tomatoes
- 350 grams potatoes (cooked)
- 1 garlic clove
- 100 grams Arugula
- 6 eggs
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- peppers
- Nutmeg
Preparation steps
1.
Line baking pan with parchment paper.
2.
Rinse tomatoes, cut out stalks and blanch in hot water for a few minutes. Rinse in cold water and peel, halve and remove seeds, dice finely. Peel potatoes and cut into pieces. Peel garlic and chop finely. Rinse and spin dry arugula, chop coarsely.
3.
Beat eggs with herbs, cream and crème fraîche until smooth in a bowl. Strongly season with salt, pepper and nutmeg and add all the other ingredients. Pour mixture into baking pan and bake in preheated oven at 180°C (approximatley 350°F) for about 30 minutes or until golden brown. If frittata browns too quickly, cover with aluminum foil.
4.
Remove from the oven and let rest briefly. Invert onto a cutting board and cut into serving portions. Serve warm.
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