Vegetable Frittata
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 tsp clarified butter
- salt
- ½ tsp herbes de Provence
- 2 eggs
- 4 Cherry tomatoes
- 10 grams Parmesan
- 3 Olives
- ½ bunch Chives
Preparation steps
1.
Peel potatoes, rinse and cut into finger-thick matchsticks. Peel onion and garlic and chop finely. Heat the olive oil and the butter in a pan. Add onion, garlic and potatoes, sprinkle with salt to taste and herbs de Provence and cook 5 minutes over medium heat, turning several times. Cover and cook another 15 minutes over low heat.
2.
Rinse tomatoes, coarsely chop and sprinkle over the potatoes. Beat the eggs and pour over. Cook, stirring occasionally, about 2 minutes. Pit the olives and chop finely. Rinse chives, shake dry and cut into rolls. Serve fritatta in the pan sprinkled with olives, chives and Parmesan.
