Soup stew with kohlrabi and Mett sausage
Clean kohlrabi, potatoes and carrots and dice into pieces of about 1 cm. Heat 1 tablespoon of oil in a large saucepan and briefly sauté the vegetables in it....
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Broccoli cheese frittata
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
410
Calories
12 g
Carbohydrates
30 g
Protein
24 g
Fat
Ingredients:
 | Olive oil | 1 Tablespoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Broccoli (fresh) | ½ (250 g) |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Pinch(s) |
 | Chili powder | 2 ½ g |
 | Paprika powder | 1 Pinch(s) |
 | Gouda cheese (48% fat, grated) | 25 g |
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Preparation:
Step 1:
Remove broccoli florets from the stalk and wash them. Then cut into bite-sized pieces. Peel and finely dice the onion.
Step 2:
Heat a little olive oil in a frying pan over medium heat. Steam the broccoli (if fresh) together with the finely chopped onion for about 5 minutes with the lid closed.
Step 3:
Whisk eggs in a bowl. Add to the pan and allow to set for 1-2 minutes and then add the cheese.
Step 4:
Now put some chili and parsley on frittata. Season with salt and pepper and sprinkle in a little paprika powder . Allow to set for about 15 minutes over low heat until the top of the frittata is no longer flabby but firm and airy.
Macronutrient distribution:
The recipe Broccoli cheese frittata is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Peeler
Stove
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