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
-
45 minLunchdried lentils, extra virgin olive oil, garlic, dried Provençal herbs, red and yellow peppers, celeriac, lemon, sharp mustard, Red onion, rucola lettuce, bluefin cheese,lukewarm lentil salad with roasted peppers -
20 minLunchroot, radishes, Red cabbage, grannysmith apple, buttermilk, White wine vinegar, anchovy fillet, parsley,low-fat salad with buttermilk anchovy dressing -
20 minLunchtartar, peanut oil, liquid baking product, white bun, ciabatta bread, celery salad, olive oil, onion, tomato cubes, tomato paste, Tabasco, dried oregano,tartar burger with celery salad and tomato sauce -
15 minLunchstrips of ham, tomato, slices of wholemeal bread, chives, yogurt, mayonnaise, egg,wholemeal bread with homemade egg salad
Nutrition
475Calories
Sodium40% DV960mg
Fat34% DV22g
Protein58% DV29g
Carbs12% DV36g
Fiber28% DV7g
Loved it