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
-
15 minLunchmedium sized egg, mininaan, lime, avocado, chili flakes, watercress, fresh vegetable sprout pumpkin,naan with pumpkin spread or spicy avocado and egg -
15 minLunchcucumber, Tortilla wraps, cream cheese natural, warm smoked salmon steak, cress,wraps with warm smoked salmon -
20 minLuncheggplant, traditional olive oil, feta, spelled sphere, hummus beetroot, Little Gem lettuce,aubergine burgers with hummus -
20 minLunchgrated cheese, wheat flour, medium sized egg, buttermilk, baking soda, avocado, grated chedder cheese, breakfast bacon,cheese waffle with avocado, cheddar and breakfast bacon
Nutrition
475Calories
Sodium40% DV960mg
Fat34% DV22g
Protein58% DV29g
Carbs12% DV36g
Fiber28% DV7g
Loved it