Vegetable Pasta Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Spaghetti
- salt
- 1 Zucchini
- 1 Red Bell pepper
- 100 grams black Olives (pitted)
- 1 shallot
- 1 garlic clove
- 5 eggs
- 50 milliliters Whipped cream
- 1 Tbsp freshly chopped thyme
- 2 Tbsps Parmesan
- freshly ground peppers
- 4 Tbsps olive oil
Preparation steps
Cook the pasta in salted water until al dante. Rinse with cold water and drain.
Rinse, trim and cut the zucchini into slices. Rinse the bell pepper, cut in half, remove the seeds and cut into small cubes. Drain the olives and chop well. Peel the shallot and garlic and finely chop. Whisk the eggs with the cream, thyme and Parmesan and season with salt and pepper.
In a nonstick pan with hot oil, saute the shallot and garlic. Add the zucchini and bell pepper and saute for 2-3 minutes. Mix in the pasta and olives and cover all with the egg cream mixture. Leave to cook on low heat for about 5 minutes until it starts to become more solid and the bottom turns golden brown. Flip the frittata and cover with a lid or a large plate. Cook for about 2-3 minutes until done on the second side.
Let the frittata gently slide from the pan, cut into pieces and serve.
