Tofu and Pepper Frittata

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Tofu and Pepper Frittata
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
357
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein21.65 g(22 %)
Fat25.45 g(22 %)
Carbohydrates5.17 g(3 %)
Sugar added0 g(0 %)
Roughage1.18 g(4 %)
Vitamin A365.71 mg(45,714 %)
Vitamin D3.64 μg(18 %)
Vitamin E10.43 mg(87 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.51 mg(46 %)
Niacin0.74 mg(6 %)
Vitamin B₆0.15 mg(11 %)
Folate89.94 μg(30 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂2.24 μg(75 %)
Vitamin C51.53 mg(54 %)
Potassium159.78 mg(4 %)
Calcium145.06 mg(15 %)
Magnesium12.62 mg(4 %)
Iron2.5 mg(17 %)
Iodine109.44 μg(55 %)
Zinc0.21 mg(3 %)
Saturated fatty acids6.87 g
Cholesterol330.52 mg

Ingredients

for
4
Ingredients
2
2 tablespoons
400 grams
1 handful
20 grams
8
80 milliliters

Preparation steps

1.

Rinse the peppers, cut in half, remove the seeds and pith and cut into large cubes. Heat 1 tablespoon oil in a large frying pan, add the peppers and 2-3 tablespoons water and cook for about 5 minutes, or until the water evaporates.

2.

Cut the tofu into cubes. Rinse the bean sprouts and drain. Rinse the chives and shake dry. Set 8 chives aside and cut the rest into thin rings.

3.

Whisk the eggs, cream and chopped chives together and season with salt and pepper.

4.

Heat the remaining oil in a pan and add 1/2 of the egg mixture. Add the bean sprouts, tofu and peppers then cover with the remaining egg mixture. Cook for about 5 minutes. Invert onto a large plate then slide back into the pan and cook for 2-3 minutes.

5.

Remove from the pan, cut into 4 pieces and arrange on serving plates. Top with the reserved chives to serve.