Spanish Frittata
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 70.7 μg | (118 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 268 mg | (7 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 331 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp good quality olive oil
- 2 scallions (washed and cut into thin rings)
- 3 ¼ cups fresh Spinach (washed; stems removed and cut into thin strips)
- ½ cup fresh Fresh herbs minced (such as parsley, basil, dill, cilantro, tarragon and thyme)
- 1 clove garlic cloves (peeled and minced)
- 6 large eggs (lightly beaten)
- 0.333 cup Parmesan (freshly grated)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Adjust oven rack in the center position. Preheat oven to 350º F.
2.
Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Shake or swirl the skillet to evenly distribute the oil over the bottom and sides of the pan. Add the scallions and saute until softened, about 2 to 3 minutes. Stir in the prepared spinach, herbs and garlic. Saute until the spinach wilts, about 1 to 2 minutes.
3.
In a medium bowl, lightly beat the eggs with a fork. Add the Parmesan cheese; season with salt and pepper, lightly beating to incorporate.
4.
Pour the egg mixture into the skillet, stirring lightly with a fork until the eggs begin to set. Once the bottom is golden brown and almost set, use a plastic spatula to lift the edges of the frittata and tilt the skillet toward you to distribute any uncooked egg, continue cooking for 30 seconds. Repeat this process until the egg on top is no longer runny.
5.
Transfer the skillet to the preheated oven and bake until the top is dry to the touch and set, about 3 minutes. Do not over cook, or the frittata will be to dry.
6.
Remove frittata from oven, run a spatula around the skillet to loosen the edges. Transfer to individual plates. Serve warm or chilled.
