Potato Mushroom Frittata
Potato Mushroom Frittata - Spicy vegetarian satiator that simply always tastes good
Healthy, because
Even smarter
Nutritional values
Do you have a sluggish intestine? Then reach for mushrooms: Due to their high fiber content, they are a balm for the digestive tract and serve as food for healthy intestinal bacteria. Potatoes mushrooms can land on your plate more often. Their complex carbohydrates ensure long-lasting satiety and give cravings little chance.
You don't have an oven-proof pan? Never mind: Simply sauté mushrooms, potatoes, garlic and spinach in a coated pan and then transfer everything to a lightly greased casserole dish. The rest of the preparation remains the same.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 69.7 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 16 ozs small new potatoes
- 3 Tbsps Canola oil
- salt
- peppers
- 2 ozs young Spinach
- 3 ½ ozs small button Mushroom
- 1 garlic clove
- 1 Tbsp butter
- 6 large eggs
- 3 ½ ozs Heavy cream
- 1 bunch Radish (with green)
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- 2 Tbsps Walnut oil
- ¼ oz pea shoots (1 handful)
Kitchen utensils
Preparation steps
Wash potatoes, pat dry and cut into pieces. Heat canola oil in a frying pan. Fry potatoes in it over medium heat for 15 minutes, turning; then remove from pan, drain and season with salt and pepper.
Meanwhile, sort spinach, wash and shake dry. Clean mushrooms and cut into slices. Peel garlic and chop finely.
Heat butter in an ovenproof frying pan. Sauté mushrooms in it for 3 minutes over medium heat, add salt and pepper. Add garlic, potatoes and spinach and sauté for another 2 minutes. Beat eggs with cream, season with salt and pepper, pour into the pan and mix everything well. Bake the frittata in a preheated oven at 200 °C / 400 °F for 25 minutes.
Meanwhile, for a salad, clean, wash and finely slice radishes, setting aside some greens. Mix radishes with vinegar, lemon juice, salt, pepper and walnut oil. Wash pea shoots, shake dry, pluck smaller with the radish leaves and mix into the salad. Divide salad among small plates and serve with potato frittata with mushrooms.
