Vegetable Frittata
(2 votes)
(2 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 547 mg | (14 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- salt
- 2 red Bell pepper
- 2 scallions
- 1 bunch Basil (20 grams or 2/3 ounce)
- 1 garlic clove
- 2 Tbsps olive oil
- peppers
- 6 eggs
- 1 pc Mountain cheese (40 grams or 1 2/3 ounce)
Preparation steps
1.
Rinse zucchini and cut crosswise into sticks. Let rest in salted water for about 10 minutes. Remove and pat dry.
2.
Rinse peppers, remove seeds and ribs and chop. Rinse scallions and slice diagonally. Rinse basil, shake dry and coarsely chop. Peel and mince garlic.
3.
Heat oil in an ovenproof pan. Cook garlic, peppers and scallions over medium heat for 2 minutes. Add zucchini and cook 2 minutes more. Season with salt and pepper and sprinkle with basil.
4.
Whisk eggs with 4 tablespoons of water and pour over vegetables. Cook over medium heat for about 3 minutes. Add cheese and bake in on oven preheated to 200°C (approximately 390°F) until golden brown, about 10-15 minutes.
Remove from heat, slice and serve.
