Vegetable Frittata

0
Average: 0 (0 votes)
(0 votes)
Vegetable Frittata
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
357
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein13.69 g(14 %)
Fat29.41 g(25 %)
Carbohydrates9.23 g(6 %)
Sugar added0 g(0 %)
Roughage2.25 g(8 %)
Vitamin A303.5 mg(37,938 %)
Vitamin D2.72 μg(14 %)
Vitamin E7.08 mg(59 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.44 mg(40 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.29 mg(21 %)
Folate80.73 μg(27 %)
Pantothenic acid0.24 mg(4 %)
Biotin1.49 μg(3 %)
Vitamin B₁₂1.68 μg(56 %)
Vitamin C86.74 mg(91 %)
Potassium337.31 mg(8 %)
Calcium193.9 mg(19 %)
Magnesium22.22 mg(7 %)
Iron0.6 mg(4 %)
Iodine82.57 μg(41 %)
Zinc0.36 mg(5 %)
Saturated fatty acids9.64 g
Cholesterol255.04 mg

Ingredients

for
4
Ingredients
1 onion
1 small zucchini
2 Bell pepper (Red and yellow)
4 tablespoons olive oil
6 eggs
50 milliliters Whipped cream
60 grams grated Manchego (or Parmesan)
salt
freshly ground peppers
ground paprika (sweet)
1 pinch chili peppers
How healthy are the main ingredients?
Whipped creamolive oilonionzucchinieggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

Peel the onion and cut into strips. Rinse zucchini, trim and cut into thin slices. Rinse the bell peppers, cut in half, trim and cut into strips. Sauté bell peppers with the onion in hot oil in a non-stick, ovenproof pan for 3-4 minutes. Add zucchini and cook briefly. Whisk the eggs with the cream and cheese, season with salt, pepper, paprika and chile pepper and pour over the vegetables. Cook briefly until thickened, then transfer to the oven and bake about 15 minutes.

3.

Cut into pieces and serve.