We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Breakfast Frittata with Artichokes and Sun-Dried Tomatoes
Exotic Spiced Breakfast Frittata with Artichokes and Sun-Dried Tomatoes

Exotic Spiced Breakfast Frittata with Artichokes and Sun-Dried Tomatoes
A flavorful frittata featuring artichokes and sun-dried tomatoes, perfect for a nutritious start to the day.
Exotic Spiced Breakfast Frittata with Artichokes and Sun-Dried Tomatoes

This meal provides a balanced mix of protein, healthy fats, and carbohydrates to fuel the morning and support muscle recovery and energy levels for cycle training.

Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     artichoke heart
  • 50
    g
     sun-dried tomato
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Exotic Spiced Breakfast Frittata with Artichokes and Sun-Dried Tomatoes
Instructions:
  1. Preheat the oven to 180°C.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  3. Add chopped artichoke hearts and sun-dried tomatoes to the skillet, cook for another 3-4 minutes.
  4. In a bowl, whisk eggs with salt, pepper, and chopped basil.
  5. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
  6. Sprinkle grated parmesan cheese on top.
  7. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and golden brown.
  8. Let it cool slightly before slicing and serving.
Nutrition Per Serving 500 g Per 100g
Energy 550 kcal 110 kcal
Protein 30 g 6.0 g
Fibre 5 g 1.0 g
Salt 1.5 g 0.3 g
Sugar 8 g 1.6 g
Carbohydrates 25 g 5.0 g
Fat 35 g 7.0 g
  • 4
    item
     egg
  • 100
    g
     artichoke heart
  • 50
    g
     sun-dried tomato
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add chopped artichoke hearts and sun-dried tomatoes to the skillet, cook for another 3-4 minutes.

In a bowl, whisk eggs with salt, pepper, and chopped basil.

Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.

Sprinkle grated parmesan cheese on top.

Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and golden brown.

Let it cool slightly before slicing and serving.

Contact About
Privacy Policy Terms of Service Sitemap