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Spinach, Ricotta and Vegetable Frittata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.7069
Energy (kCal)970.28
Carbohydrates (g)25.2546
Total fats (g)65.6675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180 degrees Celsius. | 2. Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes. | 3. Blanch the sliverbeet in boiling water for 2 minutes and set aside. | 4. In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper. | 5. Seperate the eggs and beat the whites until they form stiff peaks. | 6. In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites. | 7. Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture. | 8. Top with remaining egg. | 9. Cook in the centre of the oven for 20-25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 sliced 64.0 14.944 1.76 0.16
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    silver beet 1 bunch cut - - - -
    ricotta 250 low-fat 435.0 7.6 28.15 32.45
    cornichon 1/4 cup pickled chopped - - - -
    egg 6 429.0 2.16 37.68 28.53
    red pepper 2 roasted peeled sweet 2.5 0.5506 0.1169 0.0275

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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