Photo: Markus Spiske
Cooking for One: In Praise of, Um, Celeriac Celeriac & Sundried Tomato Frittata
15 ingredients
serves 1
openrecipes
Estimated Nutrition (whole recipe, rough)
502
Calories
26g
Protein
36g
Fat
20g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Spread | not in our table | 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
- For the celeriac:
- 1 lb celeriac
- 1 tablespoon olive oil
- Salt
- Preheat the oven to 375°F. With a small paring knife, strip the celery root of its skin. Cut it into French-fry like shapes, about 1/3″ by 3″. Toss with the olive oil and spread on a baking sheet. Roast for about 40 minutes, until the celery root has become tender and the edges of each “French fry”
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 leek, cleaned well and white and light green parts sliced thinly
- 1 cup roasted celeriac
- 6 sundried tomatoes (not in oil), cut into strips
- 2 tablespoons Parmesan cheese, or 1 tablespoon each Parmesan and Gruyere, grated
- 2 egg whites * (see TIP, below)
- 1 egg
- Salt
- Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes