Vegetable Frittata
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 small Zucchini
- 2 Bell pepper (Red and yellow)
- 4 Tbsps 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
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.
