Spinach Frittata
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 296.9 μg | (495 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Spinach (frozen and thawed)
- 1 tsp freshly chopped parsley
- 4 eggs
- 100 grams Sour cream
- salt
- peppers
- Nutmeg
- 50 grams finely grated Emmentaler cheese
- 2 Tbsps vegetable oil (for the pan)
Preparation steps
1.
Drain the spinach and squeeze out the liquid. Separate the eggs, mix the yolks, sour cream and parsley until smooth. Season with salt, pepper and nutmeg to taste and mix in the grated Emmentale.
2.
Beat the egg whites until very stiff and then fold into the egg yolk mixture. Heat the oil in an ovenproof skillet, pour half of the egg mixture into it and distribute by gently tilting the pan. Fold the spinach into the remaining egg mixture and immediately add to the pan. Bake in the oven at 200°C (approximately 400°F) for about 20 minutes. Cover with aluminum foil part way through baking if it begins to brown too much.
3.
Slide the baked frittata onto a plate, cut into pieces and serve.
