Persian food, Persian Recipes, Aashpazi
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Veggie Frittata Recipe
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Veggie Frittata

5 oz (142g) Green Beans 5 oz (142g) Carrots 2 oz (57g) Italian Parsley Basil Savory 1 lb (453g) Russet Potatoes 5 oz (142g) Canned or Pre-Cooked Sweet Peas 4 Eggs 1 Tbsp Unsalted Butter Salt, Black Pepper Preprations: 1- Peel the skin of the potatoes. 2- Mince the herbs (parsley, basil, savory). 3- Grate the carrots 4- Slice the green beans. Directions: 1- Place the potatoes into a pot. Add salt and enough water until it covers the potatoes. 2- Cover the pot and over medium heat simmer for 25 minutes. 3- Combine green beans, salt and water in a separate pot and simmer for 20 minutes with the lid covered. 4- Grate the cooked potatoes. 5- Grease a bakeware with butter. 6- Cover with a layer of carrots, followed with half of the grated potatoes, minced herbs, green beans, remaining of the potatoes, and sweet peas. 7- Beat the eggs, salt and pepper, and pour on top of the ingredients. 8- Cover the bakeware with aluminum foil. 9- Preheat oven to 350º F (177º C), bake the frittata for an hour.

CALORIES & NUTRITION

Veggie Frittata CALORIES & NUTRITION VALUES

Veggie Frittata contains very high amounts of vitamin A and vitamin C. One serving (3.5 oz / 100g) of this Veggie frittata contains more than 50 percent vitamin A, 31 percent vitamin C, 8 percent iron and 6 percent calcium (DV). One serving of this veggie frittata has 85 calories, 2.9g total fat (1.2g saturated fat), 62mg cholesterol, 63mg sodium, 316mg potassium, 11.7g total carb, 3.1g dietary fiber (3.1g dietary fiber, 2.1g sugars), and 3.9g protein.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 99  Calories from fat 55
Daily Value*
Total Fat 6.5g10%
Saturated Fat 1.0g  5%
Cholesterol 32mg11%
Sodium 66mg3%
Potassium 290mg8%
Total Carbohydrates 8.5g3%
Dietary Fiber 3.3g  13% Sugars 1.8g
Protein 3.9g





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