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Picture of Broad bean and feta fritatta ('fruitalia')
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1115 kcal 56 %
  • Fat 78 g 121 %
  • Saturated 27 g 134 %
  • Carbs 38 g 13 %
  • Fiber 11 g 44 %
  • Protein 65 g 129 %
  • Cholesterol 1205 mg 402 %
  • Sodium 1676 mg 70 %
  • Calcium 766 mg 77 %
  • Magnesium 152 mg 36 %
  • Potassium 1182 mg 25 %
  • Iron 13 mg 70 %
  • Zinc 8 mg 75 %
  • Phosphorus 1155 mg 165 %
  • Vitamin A 687 µg 76 %
  • Vitamin C 74 mg 82 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 2 mg 192 %
  • Niacin (B3) 5 mg 28 %
  • Vitamin B6 1 mg 87 %
  • Folate equivalent (total) 402 µg 100 %
  • Vitamin B12 4 µg 182 %
  • Vitamin D 6 µg 43 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 19 µg 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Broad bean and feta fritatta ('fruitalia')

Ingredients

  • 200g/7oz small broad beans, pods removed (podded weight)
  • 2 tbsp olive oil
  • 1 small red onion, peeled, chopped
  • Sea salt flakes and freshly ground black pepper
  • 6 large free-range eggs
  • 100g/3½oz feta cheese, crumbled
  • Small bunch fresh mint, leaves only

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