Spaghetti Frittata
Spaghetti Frittata - Spaghetti Frittata: Vegetarian out of the pan - quite easily prepared and so delicious!
Healthy, because
Even smarter
Nutritional values
Here you are very well supplied with iron and vitamin B12. Both play an important role in blood formation. Calcium and vitamin D are indispensable for bone metabolism - in addition to the eye vitamin A and the nerve vitamin B1, they are also present in significant amounts.
Children love fried noodles with peas and egg - but prefer a milder cheese like Gouda.
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 33.4 μg | (74 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 481 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 ozs Peas (frozen)
- 2 garlic cloves
- 1 onion
- 2 sprigs mint
- 2 ozs reduced fat Feta
- 1 Tbsp olive oil
- 5 ozs cooked Whole Wheat Spaghetti (from about 60 grams uncooked)
- peppers
- 4 eggs
Kitchen utensils
Preparation steps
Thaw peas. Peel garlic and onion and finely chop. Rinse mint, shake dry, pluck leaves and chop coarsely. Cut feta cheese into cubes.
Heat the olive oil in an oven-proof skillet and sauté onion and garlic over medium heat until translucent, about 1 minute.
Add cooked spaghetti to the pan and fry briefly.
Add peas to the pan and season with salt and pepper.
Beat the eggs in a bowl and season lightly with salt and pepper. Add to the pan.
Sprinkle with mint and feta cheese. Bake on oven rack in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 10-12 minutes. Slide onto a plate and serve.
