Recipe Menu
Picture of Frittata with roasted pumpkin, feta, rosemary with roasted red pepper salsa
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 950 kcal 47 %
  • Fat 64 g 98 %
  • Saturated 27 g 136 %
  • Carbs 22 g 7 %
  • Fiber 5 g 19 %
  • Protein 71 g 142 %
  • Cholesterol 1689 mg 563 %
  • Sodium 1821 mg 76 %
  • Calcium 796 mg 80 %
  • Magnesium 110 mg 26 %
  • Potassium 1219 mg 26 %
  • Iron 10 mg 56 %
  • Zinc 9 mg 82 %
  • Phosphorus 1260 mg 180 %
  • Vitamin A 1152 µg 128 %
  • Vitamin C 20 mg 23 %
  • Thiamin (B1) 0 mg 33 %
  • Riboflavin (B2) 3 mg 226 %
  • Niacin (B3) 2 mg 14 %
  • Vitamin B6 1 mg 103 %
  • Folate equivalent (total) 350 µg 88 %
  • Vitamin B12 6 µg 230 %
  • Vitamin D 9 µg 60 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 5 µg 5 %

* 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.

Frittata with roasted pumpkin, feta, rosemary with roasted red pepper salsa

Ingredients

  • 8-12 eggs, depending on size
  • 1 small pumpkin, peeled cubed
  • 1 beetroot, peeled and cubed
  • 1 handful broccoli florets
  • 2 sprigs rosemary, leaves chopped
  • 1.2 teaspoons cayenne pepper
  • 100 grams feta cubed

Login or Join to leave a comment

Login Join

Discussion (0)