Red Pepper Egg Frittata

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Red Pepper Egg Frittata
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 53 min.
Ready in
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie349 kcal(17 %)
Protein20.98 g(21 %)
Fat24.34 g(21 %)
Carbohydrates8.5 g(6 %)
Sugar added0 g(0 %)
Roughage2.25 g(8 %)
Vitamin A476.79 mg(59,599 %)
Vitamin D3.66 μg(18 %)
Vitamin E8.84 mg(74 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.66 mg(60 %)
Niacin4.46 mg(37 %)
Vitamin B₆0.13 mg(9 %)
Folate112.8 μg(38 %)
Pantothenic acid0.27 mg(5 %)
Biotin2.26 μg(5 %)
Vitamin B₁₂2.53 μg(84 %)
Vitamin C25.17 mg(26 %)
Potassium182.39 mg(5 %)
Calcium306.82 mg(31 %)
Magnesium24.66 mg(8 %)
Iron0.99 mg(7 %)
Iodine117.54 μg(59 %)
Zinc1.73 mg(22 %)
Saturated fatty acids9.6 g
Cholesterol329.85 mg
Author of this recipe:
How healthy are the main ingredients?
garlicparsley

Ingredients

for
6
Ingredients
2 tablespoons
good-quality olive oil (divided)
2 bunches
scallions (rinsed; trimmed and thinly sliced)
1
large red Bell pepper (rinsed)
2 cloves
garlic (peeled and minced)
salt (to taste)
freshly ground Black pepper (to taste)
1 cup
frozen peas (thawed)
10
large eggs
3 tablespoons
2 cups
2 tablespoons

Preparation steps

1.
Heat one tablespoon olive oil in a 12-inch nonstick skillet set over medium heat. Add the scallions and red peppers; cook, stirring frequently, until the scallions and red peppers start to soften. Add the garlic and season to taste with salt and pepper, continue to cook, stirring often, until the peppers are tender, about 3 to 5 minutes. Remove from the heat and scrape into a bowl. Clean skillet.
2.
Beat the eggs in a large bowl. Season with salt and pepper; add the peas, milk, cheese, parsley, and the scallion and red pepper mixture.
3.
Heat the remaining olive oil over medium-high heat in the rinsed skillet. Once the skillet is hot, pour in the egg mixture into the pan and gently swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, while lifting up the edges of the frittata with a spatula, to let the eggs run underneath during the first few minutes of cooking.
4.
Reduce the heat to low, cover, and cook for 10 minutes. Periodically remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, to prevent the bottom from burning.
5.
Preheat the broiler.
6.
Finish the frittata under the broiler for 1 to 3 minutes, carefully watching to make sure the top does not burn. Remove from the heat, shake the pan to loosen the frittata, cool for at 5 to 10 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve warm, at room temperature, or cold.
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