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Red Pepper Egg Frittata
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 53 mins
Calories:
523
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 715 mg | (72 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 432 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 2 Tbsps good-quality olive oil (divided)
- 2 bunches scallions (rinsed; trimmed and thinly sliced)
- 1 large red Bell pepper (rinsed)
- 2 cloves garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup frozen peas (thawed)
- 10 large eggs
- 3 Tbsps milk
- 2 cups grated Cheddar cheese
- 2 Tbsps parsley
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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