Green Veggie Tart
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat two tablespoons of the oil in a large frying pan (skillet) and gently cook the mushrooms until they are soft and starting to brown. Remove the mushrooms from the pan, wipe it clean with kitchen paper.
2.
Heat another two tablespoons of oil and cook the courgettes until tender. Remove the courgettes from the pan and wipe it clean again.
3.
Mix the mushrooms, courgettes and spring onions into the beaten eggs and season with salt.
4.
Heat the remaining oil in the pan, pour in the vegetable mixture and cook over a gentle heat until the eggs are set. Remove the pan from the heat and let the frittata cool a little before sliding it onto a serving plate. Serve warm or cold.
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