Vegetable Frittata
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
915
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 915 cal. | (44 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 136.4 μg | (227 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 63.6 μg | (141 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 2,031 mg | (51 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 536 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Frozen pea
- 150 grams green Beans
- 1 sm can Corn
- 200 grams button Mushroom
- 1 Red Bell pepper
- 1 onion
- 2 Debrecener sausages
- 200 grams cooked potatoes
- 2 Tbsps butter
- 4 eggs
- 100 milliliters milk
- ½ bunch parsley (finely chopped)
- salt (pepper)
Preparation steps
1.
Rinse and trim the green beans. Blanch in boiling, salted water for about 7 minutes. Drain and rinse under cold water. Wipe the mushrooms with a damp cloth and slice thinly. Drain the corn.
2.
Peel and dice the potatoes. Rinse the bell pepper, remove the ribs and seeds and dice. Cut the sausages into diagonal slices.
3.
Peel and dice the onion. Heat the butter in a large skillet and sauté the onion, sausage, and all of the vegetables for about 4 minutes, stirring often.
4.
Whisk the eggs and milk together until smooth. Season with salt and pepper. Pour over the vegetable mixture and continue cooking until the eggs are set. Garnish with parsley, slice and serve.
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