Vegetable Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 446 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Chard leaf
- 8 eggs
- 1 small Radicchio
- 1 red Bell pepper
- 1 yellow Bell pepper
- 5 small Tomatoes
- 5 small red onions
- 1 garlic clove
- 50 grams Parmesan
- 2 cooked potatoes
- olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse the radicchio, shake dry and cut into 8 wedges.
Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and chop.
Blanch the tomatoes in a pot of boiling water. Quarter the tomatoes, remove the seeds and chop.T
Peel the red onion and cut into quarters lengthwise. Peel and finely chop garlic. Cut the potatoes into cubes.
Rinse the swiss chard, remove stems and cut the leaves into wide strips. Blanch in a pot of boiling salted water for 3 minutes. Drain and rinse with cold water to cool.
Heat the oil in a large skillet. Add the onions and cook until translucent. Add the bell peppers, tomatoes and garlic, and cook briefly. Sear the radicchio separately.
In a bowl, whisk the eggs with the Parmesan and season with salt and pepper to taste.
Grease an oblong baking dish. Add 2 tablespoons of the egg mixture. Spread the swiss chard over top. Spread the remaining vegetables on top. Add the radicchio wedges on top of the vegetable layer. Season each layer with salt and pepper to taste. Pour the remaining egg mixture on top.
Bake in a 180°C (approximately 350°F) oven for 35 minutes.
