Vegetable Frittata
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams waxy potatoes (cooked)
- 2 Bell pepper
- 1 Zucchini
- 1 onion
- 2 garlic cloves
- ½ tsp thyme
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 6 eggs
- 200 milliliters Whipped cream
- 1 Tbsp Potato starch
Preparation steps
1.
Peel potatoes and cut into thin slices. Rinse and halve peppers, remove seeds and ribs and finely chop. Peel and finely chop onion and garlic. Rinse zucchini and cut into slices.
2.
Heat the olive oil in a nonstick frying pan. Add potatoes, peppers, onion and garlic and sauté over medium heat, turning frequently, about 5 minutes. Season with salt and pepper.
3.
Whisk eggs with cream and potato starch. Season with salt and pepper and pour over the vegetables. Gently shake pan so that the egg spread evenly. Cook over low heat until eggs begin to set, about 10 minutes. Slide frittata onto a dinner plate or pan lid and flip back into the pan. Cook 5-10 minutes more over low heat until eggs are completely set.
