DrTavana

Potato Frittata - BeeaaB - DrTavana

Cooking time in an hour

Servings 1 Person

BeeaaB Point: 19

BeeaaB

Popular potato coco that is prepared very easily and quickly. Contains good amounts of essential omega-3 and omega-6 fats, good source of vitamin A and rich in iron.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Potato Frittata and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

14%

Carbohydrate

Protein

10%

Threonine

25%

Isoleucine

31%

Leucine

23%

Lysine

22%

Valine

32%

Tryptophan

32%

Histidine

21%

Tyrosine + Phenylalanine

33%

Methionine + Cysteine

28%

Fat

24%

Essential Fatty Acids (PUFA)

24%

Omega-3

39%

Omega-6

36%

MUFA

22%

SFA

19%

Cholesterol

41%

Trans fats

Fiber

11%

Water

Total Sugar

Vitamins

vitamin c

14%

Thiamine vitamin b1

15%

Riboflavin vitamin b2

28%

Niacin vitamin b3

11%

Pantothenic acid vitamin b5

29%

Pyridoxine vitamin b6

43%

Folate vitamin b9

Cobalamin vitamin b12

28%

Choline

33%

vitamin a

47%

vitamin d

vitamin k

28%

vitamin e

17%

Minerals

Calcium

27%

Iron

91%

Magnesium

20%

Sodium

48%

Zinc

14%

Selenium

34%

Potassium

25%

Phosphorus

35%

Manganese

42%

Copper

31%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Preparation process

Food itemValue

Salt, table1 gr

Spices, pepper, red or cayenne1 gr

Spices, turmeric, ground2 gr

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D30 gr

Margarine-like spread with yogurt, approximately 40% fat, tub, with salt30 gr

Spices, dill weed, dried10 gr

Potatoes, boiled, cooked without skin, flesh, without salt95 gr

Egg, whole, cooked1 Unit (50 gr)

preparation

First, we cook 100 grams of raw potatoes without skin for 20 minutes with some salt and turmeric. Then beat 1 egg in a bowl with a fork or mixer until it becomes fluffy and white. Then, if the milk is in the refrigerator, we let it reach room temperature and then add it to the egg mixture and mix it slowly. Let the cooked potatoes cool down a little and then mash them. At this stage, we add butter, dill, salt and turmeric to potatoes. Finally, add the egg and milk mixture to the potatoes and stir gently. We grease the pan with oil and put it on the heat and pour the ingredients into the pan. We put the lid of the container to cook at a gentle temperature. When one side of the cocos is cooked and golden, we put the other side until the kernel is completely cooked. Now it's time to enjoy the unique taste of ripe cocoa!