Summer Squash Frittata
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
1205
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,205 cal. | (57 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 16.8 mg | (140 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 73.6 μg | (164 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,665 mg | (42 %) | ||
| Calcium | 578 mg | (58 %) | ||
| Magnesium | 224 mg | (75 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 931 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 170°C (approximately 340°F). Rinse summer squash and cut into 1-2 cm (approximately 1/2 to 3/4 inch) cubes. Peel and finely chop onion and garlic. Drain and coarsely chop olives. Heat oil in an ovenproof pan. Add summer squash and cook briefly. Add onions and garlic and cook, stirring. Stir in olives and thyme. Whisk eggs with milk, season with salt and pepper and pour over squash mixture. Crumble feta cheese evenly over the top and sprinkle with half of the pine nuts. Place pan on the center rack of the oven and bake until eggs are set, 10-15 minutes. To serve, sprinkle with freshly ground pepper and remaining pine nuts.
