Asparagus Frittata
(2 votes)
(2 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
944
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 944 cal. | (45 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 9.9 μg | (50 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 165.3 μg | (276 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 432 μg | (144 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 86.7 μg | (193 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 30.1 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 1,400 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- softened butter (for greasing the pan)
- 150 grams green Asparagus
- 1 handful Chives
- 6 eggs
- 70 grams Crème fraiche
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Preheat the oven to 175°C (approximately 350°F). Grease a tart pan with butter. Rinse the asparagus, trim the ends and cut into quarters lengthwise. Cut the quarters into 4 cm (approximately 1 1/2 inch) long pieces. Rinse the chives, pat dry and cut into pieces about the same size as the asparagus. Whisk together the eggs, creme fraiche and flour until smooth. Season with salt, pepper and nutmeg. Stir in about 2/3 of the chives and pour into the prepared tart pan. Evenly distribute the asparagus in the pan and bake for 30 minutes, until the eggs are set. Remove from the oven, allow to cool slightly and garnish with the remaining chives.
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