Vikalinka · by Julia Frey of Vikalinka
Vegetable Frittata with Feta
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 46%
CARBS 6G8% OF CAL
2G FIBER2G OTHER3G TOTAL SUGAR
FAT 24G65% OF CAL
8G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful baked egg dish with asparagus, mushrooms, spinach, and feta cheese. It's versatile enough for any meal and comes together quickly.
mainitalianegg disheggs🔥 ovengluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 125g/4oz asparagus
- 1 tbsp olive oil
- 250g/8 oz mushrooms
- 50g/1¾ cup spinach
- 100g/4oz feta
- 2 tbsp pesto (any flavour you like (I used rose harissa pesto))
- 10 eggs
- Salt to taste
- Black pepper to taste
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 46%
CARBS 6G8% OF CAL
2G FIBER2G OTHER3G TOTAL SUGAR
FAT 24G65% OF CAL
8G SAT16G 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
- 20m
- Sodium
- 717mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 240mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.