Seafood Frittata

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Seafood Frittata
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein23.71 g(24 %)
Fat19.84 g(17 %)
Carbohydrates9.37 g(6 %)
Sugar added0 g(0 %)
Roughage0.85 g(3 %)
Vitamin A300.52 mg(37,565 %)
Vitamin D2.73 μg(14 %)
Vitamin E6.74 mg(56 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.64 mg(58 %)
Niacin4.88 mg(41 %)
Vitamin B₆0.12 mg(9 %)
Folate108.53 μg(36 %)
Pantothenic acid0.69 mg(12 %)
Biotin7.15 μg(16 %)
Vitamin B₁₂16.68 μg(556 %)
Vitamin C11.68 mg(12 %)
Potassium265.21 mg(7 %)
Calcium49.28 mg(5 %)
Magnesium28.35 mg(9 %)
Iron4.67 mg(31 %)
Iodine157.35 μg(79 %)
Zinc1.78 mg(22 %)
Saturated fatty acids5.7 g
Cholesterol282.65 mg

Ingredients

for
4
Ingredients
250 grams
mixed Shellfish (TK)
1
1
2 tablespoons
6
4 tablespoons
½ teaspoon
Turmeric (ground)
1 handful
1 tablespoon
freshly chopped Marjoram
pink Peppercorn (for garnish)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the seafood and drain well. Heat the oil in an ovenproof skillet. Peel and finely chop the onion and garlic and saute until translucent. Add the seafood and sauté briefly. In a bowl, beat the eggs with the cream and the turmeric and season with salt and pepper. Rinse the arugula, spin dry, pluck the leaves and stir into  the eggs along with the marjoram. Pour over the seafood, place in the oven and bake until the eggs are set, about 20 minutes.

3.

Cut the frittata into wedges and serve garnished with pink peppercorns.