Vegetable Fritatta
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and halve the cherry tomatoes. Cut the potatoes into small cubes. Thaw the peas.
2.
Heat the olive oil in a large skillet, add the potatoes, season with salt, and cook for about 5 minutes. Take out the potatoes from the pan and set aside.
3.
Beat the eggs with cooked potatoes, cherry tomatoes, peas, Parmesan and basil. Season with salt and pepper.
4.
Heat the remaining oil in a pan and add the egg mixture into it. Spread evenly and let cook covered over medium heat.
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