Vegetable Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,130 cal. | (54 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 13.3 μg | (67 %) | ||
| Vitamin E | 24.2 mg | (202 %) | ||
| Vitamin K | 407.9 μg | (680 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 691 μg | (230 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 131.6 μg | (292 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 539 mg | (567 %) | ||
| Potassium | 2,159 mg | (54 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 1,776 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 50 grams sun-dried Tomatoes (in oil)
- 4 scallions
- 2 handfuls Spinach
- 2 red and yellow Bell pepper
- 1 garlic clove
- salt
- freshly ground peppers
- 8 eggs
- 4 Tbsps Whipped cream
- Chili powder
- olive oil (for greasing the pan)
Preparation steps
Drain the sun-dried tomatoes and reserve 2 tablespoons of oil. Cut the tomatoes into thin strips. Rinse the scallions and slice thinly. Rinse the spinach, spin dry and coarsely chop. Rinse the bell peppers, remove the ribs and seeds and dice. Peel and mince the garlic. Heat a bit of olive oil in a large, ovenproof pan and sauté the sun-dried tomatoes, scallions, bell peppers and garlic until softened. Add the spinach and sauté briefly. Season with salt and pepper and remove from heat.
Preheat the oven to 200°C (approximately 400°F).
Whisk the eggs and heavy cream together until smooth. Season with salt and chili powder. Pour the egg mixture over the vegetables and bake for 15-20 minutes, until the eggs are set. Remove from the oven, cut into wedges and serve.
