Potato-chard Frittata
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Scrub potatoes and cook in boiling water. Drain, let cool and peel. Cut into thin slices. Trim chard and blanch in boiling salted water for 4-5 minutes. Drain and cut into fine strips. Whisk eggs vigorously with milk and season with salt and pepper.
2.
Melt 1 tablespoon butter in a frying pan and add 2 tablespoons oil. Add potatoes and fry until golden brown over high heat. Stir in chard and cook for a few minutes. Pour the egg mixture over the vegetables and cook the frittata until golden brown, about 2 minutes on each side (use a large plate to turn the frittata once while cooking). Slide finished frittata onto a plate, cut into pieces and serve hot.
