Naturally Ella · by Erin Alderson
Bulgur Tomato Frittata with Feta
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 36%
CARBS 17G19% OF CAL
4G FIBER0G ADDED3G INTRINSIC10G OTHER3G TOTAL SUGAR
FAT 26G63% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bulgur and tomato frittata with feta cheese, baked until set and golden. Hearty and savory, it works for breakfast, lunch, or a light dinner. The combination of grains, vegetables, and cheese makes it satisfying.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon ghee (or olive oil)
- 6 large eggs
- ¼ cup heavy cream
- ¼ cup basil (plus extra for topping)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup cooked bulgur (see note)
- 1 1/2 cups halved tomatoes
- ⅓ cup crumbled feta (plus extra for topping)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 36%
CARBS 17G19% OF CAL
4G FIBER0G ADDED3G INTRINSIC10G OTHER3G TOTAL SUGAR
FAT 26G63% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 331mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 162mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.