Filter
Reset
Sort ByRelevance
Heather Beal
Frittata with green vegetables and feta
Italian frittata with spinach, peas, feta, basil served with multigrain baguette.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan. Add the leaf spinach and defrost with stirring. Add the garden peas and heat for 2 minutes.
-
In the meantime, preheat the oven to 220 ºC. Beat the eggs in a bowl. Season with (freshly ground) pepper and possibly salt.
-
Crumble the feta over the eggs and scoop. Put the mixture in the pan with the vegetables, stir once and turn the heat low.
-
Let the frittata in 15 minutes be done with the lid on the pan.
-
Meanwhile, bake the baguette according to the instructions on the package in the oven. Cut the frittata into 8 pieces and sprinkle the basil over it.
Blogs that might be interesting
-
20 minLuncholive oil, cooking cream, milk, old cheese, Nut bread,Dutch cheese soup with nut bread croutons
-
30 minLunchchicken breast, chicken broth tablet, egg, zucchini, mayonnaise, Full Milk, fresh spinach, flour, melted butter, finely chopped chives, water,spinach flakes with chicken salad
-
25 minLunchciabatta, zucchini, olive oil, mayonnaise, tapenade sun tomato, grilled red peppers,roll with grilled vegetables
-
45 minLunchchicken drumsticks, olive oil, butter, Red onion, garlic, chicken bouillon, White wine, thyme, fennel bulb, tomato, spring / forest onion, cooking cream, crayfish, cocktail shrimp, flat leaf parsley,coq au vin blanc with fennel and crayfish
Nutrition
475Calories
Sodium40% DV960mg
Fat34% DV22g
Protein58% DV29g
Carbs12% DV36g
Fiber28% DV7g
Loved it