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Homepage Recipes Frittata with Spinach and Buckwheat

Frittata with Spinach and Buckwheat

Preparation steps

Kaszę jaglaną przelewamy na sitku zimną wodą, następnie wrzątkiem i znów zimną. Następnie gotujemy w osolonej wodzie w stosunku 1:2,5 (kasza : woda) przez około 15 minut. Na patelni rozgrzewamy olej, dodajemy szpinak i odrobinę startego czosnku, smażymy ok. 2 - 3 minuty. Dodajemy ugotowaną kaszę, mleko, jajka, posiekaną cebulę i suszone pomidory oraz przyprawy (np. kurkuma, sól, pieprz). Pod koniec dodajemy przekrojone na pół pomidory koktajlowe. Smażymy z dwóch stron na patelni na średnim ogniu.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Eggs, Oxalates, Latex-Fruit Syndrome, Birch Pollen-Related Oral Allergy Syndrome, Histamine, Tomato, Salicylates, Millet, Onion, Milk, Lactose, Rapeseed
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 160 × Gram (1 g)
Weight 160 g
Whole Chicken Eggs (S)
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Number of servings 100 × Gram (1 g)
Weight 100 g
Fresh Spinach
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Number of servings 100 × Gram (1 g)
Weight 100 g
Cherry Tomatoes
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Number of servings 40 × Gram (1 g)
Weight 40 g
Millet Groats
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Number of servings 30 × Gram (1 g)
Weight 30 g
Onion
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Number of servings 20 × Gram (1 g)
Weight 20 g
Dried Tomatoes
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Number of servings 20 × Mililiter (1 g)
Weight 20 g
Cow’s Milk 1.5%
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Number of servings 10 × Gram (1 ml)
Weight 10 ml
Cold-Pressed Rapeseed Oil

Nutritional composition for all portions of the recipe

Proteins 20%
29.29g / 80.61 g
Fats 30%
27.65g / 53.74 g
Carbohydrates 50%
40.81g / 89.57 g
Kcal
529.25Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.