Wintry Frittata
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 700 grams waxy potatoes
- 100 grams Parsnips
- 100 grams Celery root
- 100 grams Cauliflower
- 100 grams Broccoli
- 200 milliliters milk
- 200 milliliters Whipped cream
- 6 eggs
- 150 grams freshly grated Emmentaler cheese
- 2 Tbsps mixed, chopped Fresh herbs (such as Parsley, thyme, oregano)
- 1 Tbsp Horseradish
- salt
- freshly ground peppers
- 150 grams Bacon
- 100 grams chopped Hazelnuts
How healthy are the main ingredients?
potatoWhipped creamEmmentaler cheeseParsnipCauliflowerCauliflowerPreparation steps
1.
Peel and rinse the potatoes and cut into slices. Peel and rinse the parsnip and celery root and cut into 1 cm (approximately 1/3 inch) cubes.
2.
Clean and rinse the cauliflower and broccoli and divide into small florets.
3.
Soak a clay baking dish in water.
4.
Whisk the milk, cream, eggs and cheese. Stir in the herbs and horseradish for flavor and season heavily with salt and pepper.
5.
Cut the bacon into strips and cook in a dry frying pan. Add the hazelnuts and toast. Layer the potatoes, vegetables and bacon mixture in the baking dish, pour the egg mixture over it, cover and place in a cold oven. Bake at 180°C (approximately 350°F) for about 40 minutes. Remove the lid and slightly brown the eggs for another 10 minutes.
6.
Cut into pieces and serve.
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