Directions:
- Preheat oven to 400°F. In a medium bowl, whisk eggs until well beaten and slightly frothy. Whisk in milk, chives and black pepper and set aside. In a large ovenproof skillet, heat olive oil over medium heat until hot but not smoking. Add egg mixture to skillet, and then quickly arrange remaining ingredients, in order, on top of eggs, distributing evenly and attractively. Cook for 3 minutes on the stovetop without stirring, then transfer to oven. Bake until the top is golden brown and the frittata is set, about 30 minutes. (Baking time will vary with the size of the skillet, so continue to bake until center is just firm to the touch). Let cool slightly before serving. Cut into wedges.
- Nutrition
- Per serving (about 5oz/153g-wt.): 210 calories (140 from fat), 16g total fat, 6g saturated fat, 265mg cholesterol, 270mg sodium, 5g total carbohydrate (1g dietary fiber, 3g sugar), 13g protein
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.72 Kcal (778 kJ) | ||
| Calories from fat | 126.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Cholesterol | 205.26mg | 68% | |
| Sodium | 237.69mg | 10% | |
| Potassium | 209.16mg | 4% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 10.87g | 22% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 139.15 Kcal (583 kJ) | ||
| Calories from fat | 95.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 22% | |
|---|---|---|---|
| Cholesterol | 153.78mg | 68% | |
| Sodium | 178.08mg | 10% | |
| Potassium | 156.71mg | 4% | |
| Total Carbs | 3.16g | 1% | |
| Sugars | 1.88g | 10% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 8.14g | 22% | |
| Vitamin C | 2.7mg | 6% | |
| Iron | 0.9mg | 7% | |
| Calcium | 56.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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