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Pumpkin Frittata
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 30 mins
Calories:
394
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.7 μg | (64 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 489 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Cut pumpkin into small cubes. Peel onion and chop finely. Heat butter in a pan and saute onion and pumpkin for about 2-3 minutes. Season with salt and pepper and add wine to the pan. Simmer, covered, for about 2-3 minutes or until pumpkin is tender.
2.
Preheat the oven to 180 ° C convection.
3.
Cut feta into cubes. Rinse thyme, shake dry, pluck off leaves and chop finely. Beat eggs with cheese, thyme and cream. Season with salt, pepper and nutmeg. Add feta and mix well.
4.
Remove lid from the pumkin pan and let all liquid evaporate. Pour egg mixture over pumpkin and bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes or until golden brown. Remove from the oven and cut into serving portions. Serve.
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