• med fat 7.21g 7.21%
  • med sat fat 2.16g 2.16%
  • low salt 110.63mg 0.11%
  • low sugar 1.51g 1.51%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Sweat the garlic and spanish onion in canola oil in a small non-stick frypan or 1 minute without colouring. Turn the heat up and add the red capsicum. Saute for a further 1 minute, continually tossing. Add the eggplant and zucchini and cook for a further 2 minutes over high heat, continually tossing. Add chopped basil and then lower the heat.
  2. Mix the eggs and grated parmesan and pour over the vegetables. Cook over a low heat until set. If the frypan handle is metal rather than plastic or Bakelite, the frittata can be finished off in a moderate oven.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
254.60g
100.00g
Energy (kJ)
1082.19kJ
425.05kJ
Protein (g)
18.42g
7.23g
Total fat (g)
18.35g
7.21g
- Saturated fat (g)
5.50g
2.16g
- Polyunsaturated fat (g)
2.36g
0.93g
- Monounsaturated fat (g)
8.03g
3.16g
Cholesterol (mg)
384.50mg
151.02mg
Carbohydrate-available (g)
4.07g
1.60g
CarbohydrateSE (g)
4.07g
1.60g
- Sugars (g)
3.85g
1.51g
Water (g)
207.12g
81.35g
Dietary fibre (g)
2.70g
1.06g
Thiamin (mg)
0.13mg
0.05mg
Riboflavin (mg)
0.53mg
0.21mg
Niacin (mg)
1.00mg
0.39mg
Niacin equivalents (mg)
5.71mg
2.24mg
Vitamin C (mg)
54.13mg
21.26mg
Total folate (ug)
91.14ug
35.80ug
Total vitamin A equivalents (ug)
290.97ug
114.28ug
Retinol (ug)
191.00ug
75.02ug
Beta carotene equivalents (ug)
590.58ug
231.96ug
Sodium (mg)
281.66mg
110.63mg
Potassium (mg)
364.27mg
143.07mg
Magnesium (mg)
27.79mg
10.91mg
Calcium (mg)
181.20mg
71.17mg
Phosphorus (mg)
273.97mg
107.61mg
Iron (mg)
2.19mg
0.86mg
Zinc (mg)
1.87mg
0.73mg

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