Spanish Spinach Frittata
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 2 Tbsps half and half cream
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup Gruyere (cut into small cubes)
- 1 Tbsp olive oil
- 1 clove garlic cloves (crushed)
- 1 cup Spinach
- 1 ¼ cups cherry Tomatoes (chopped)
- fresh Basil (to garnish)
Preparation steps
1.
Preheat broiler to high heat. Adjust oven rack about 5 inches from broiler.
2.
Whisk eggs, half-and-half, salt and pepper to taste together; stir in cheese and set aside.
3.
Heat oil in a 10-inch non-stick ovensafe skillet over medium heat. Add garlic and saute for one minute, or until fragrant. Scatter the spinach and the cherry tomatoes into the pan. Pour the egg mixture on top, Cook for about 5 minutes, until bottom is almost set. Use a wooden spatula to lift the frittata so any unset egg can travel to the base of the hot pan. When just set on the bottom, slide skillet under broiler and cook under the broiler for 3-4 minutes to set the top. Center should be slightly moist and runny when cut with a knife.
4.
Remove skillet from broiler and let stand for approximately 4-5 minutes, until eggs are fully set. With a rubber spatula loosen frittata from skillet and slide onto cutting board. Slice into wedges and garnish with fresh basil leaves and serve.
