Cress Frittata
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
1388
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,388 cal. | (66 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 287.7 μg | (480 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 375 μg | (125 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 88.5 μg | (197 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 2,758 mg | (69 %) | ||
| Calcium | 678 mg | (68 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 46.6 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 1,477 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 400 grams waxy potatoes (cooked)
- 1 garlic clove
- 100 grams Watercress
- 4 scallions
- 6 eggs
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- peppers
- Nutmeg
Preparation steps
1.
Line baking pan with parchment paper.
2.
Peel potatoes and cut into slices. Peel garlic and chop finely. Rinse cress and spin dry, chop coarsely. Rinse and dry scallions, cut into rings.
3.
Beat eggs with herbs, cream and crème fraîche until smooth in a bowl. Strongly season with salt, pepper and nutmeg add all prepared ingredients. Pour mixture into the pan and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. If frittata browns too much, cover with aluminum foil.
4.
Remove from the oven and let rest briefly. Invert onto a cutting board. Cut into small pieces and serve warm or cooled as an appetizer.
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