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Heather Beal
Frittata with green vegetables and feta
Italian frittata with spinach, peas, feta, basil served with multigrain baguette.
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Ingredients
Directions
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Heat the oil in a frying pan. Add the leaf spinach and defrost with stirring. Add the garden peas and heat for 2 minutes.
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In the meantime, preheat the oven to 220 ºC. Beat the eggs in a bowl. Season with (freshly ground) pepper and possibly salt.
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Crumble the feta over the eggs and scoop. Put the mixture in the pan with the vegetables, stir once and turn the heat low.
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Let the frittata in 15 minutes be done with the lid on the pan.
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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.
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Nutrition
475Calories
Sodium40% DV960mg
Fat34% DV22g
Protein58% DV29g
Carbs12% DV36g
Fiber28% DV7g
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