Photo: Joseph Gonzalez
Rosemary Egg Frittata
11 ingredients
20 min + 25 min
8 servings
openrecipes
"Rosemary and basil egg frittata, topped with sweet potato sticks."
Estimated Nutrition (whole recipe, rough)
448
Calories
13g
Protein
20g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 1 small red onion, chopped
- 3 cloves garlic, chopped
- 2 green bell peppers, diced
- 12 eggs, beaten
- 1/2 cup chopped fresh basil leaves
- 4 sprigs fresh rosemary, leaves removed and chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup olive oil for frying
- 1 sweet potato, peeled and cut into thin matchsticks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes