Courgette and Spaghetti Fritatta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the spaghetti in a pan of boiling salted water until just tender. Drain well and toss with olive oil.
2.
Heat a little of the butter in a frying pan and cook the onion for 5 minutes, until softened. Set aside to cool.
3.
Beat the eggs inn a large bowl and season with salt and pepper. Stir in the cheese, courgettes, parsley and cream, followed by the onion mixture. Stir in the cooked spaghetti.
4.
Heat the remaining butter in a frying pan and add the spaghetti mixture. Cook on both sides, until cooked to your liking, turning the tortilla over half-way through cooking. Serve immediately.
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