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Picture of Roasted frittata with leeks, cauliflower and feta cheese
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 945 kcal 47 %
  • Fat 56 g 86 %
  • Saturated 26 g 132 %
  • Carbs 67 g 22 %
  • Fiber 4 g 17 %
  • Protein 45 g 90 %
  • Cholesterol 1041 mg 347 %
  • Sodium 1495 mg 62 %
  • Calcium 1134 mg 113 %
  • Magnesium 98 mg 23 %
  • Potassium 935 mg 20 %
  • Iron 8 mg 47 %
  • Zinc 5 mg 42 %
  • Phosphorus 1690 mg 241 %
  • Vitamin A 851 µg 95 %
  • Vitamin C 13 mg 15 %
  • Thiamin (B1) 0 mg 26 %
  • Riboflavin (B2) 2 mg 124 %
  • Niacin (B3) 2 mg 10 %
  • Vitamin B6 1 mg 64 %
  • Folate equivalent (total) 204 µg 51 %
  • Vitamin B12 3 µg 136 %
  • Vitamin D 8 µg 52 %
  • Vitamin E 5 mg 36 %
  • Vitamin K 51 µg 43 %

* 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.

Roasted frittata with leeks, cauliflower and feta cheese

Ingredients

  • 6 Eggs, well beaten
  • 5 tablespoons of flour
  • 2 teaspoons of baking powder
  • 200 milliliters of milk
  • 1 leek, only the white part, chopped
  • 2 teaspoons of cayenne pepper
  • 2 tablespoons of unsalted butter
  • salt, pepper and sugar

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