Potato Frittata with Spinach and Bell Peppers
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cooked potatoes
- 2 red Bell pepper
- 1 red onion
- 2 garlic cloves
- 1 tsp dried thyme
- 1 handful Spinach
- 3 Tbsps olive oil
- salt
- freshly ground pepper
- 8 eggs
Preparation steps
1.
Slice potatoes.
2.
Rinse and halve red bell peppers, remove seeds and ribs and chop. Peel and finely chop onion and garlic.
3.
Rinse and trim spinach, pat dry and chop coarsely.
4.
Heat olive oil in a nonstick frying pan, sauté peppers, onion and garlic over medium heat for about 5 minutes and season with salt, pepper and thyme. Stir potato slices and spinach into pan and sauté briefly.
5.
Whisk eggs and season with salt and pepper. Pour egg mixture over vegetables in pan and cook over low heat for 8-10 minutes. Turn frittata using a dinner plate if desired and cook about 5 more minutes. Cut frittata into pieces to serve.
