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
-
25 minLunchceleriac, lemon juice, smoked chicken fillet, sweet-sour apple, unsalted walnut, mayonnaise, milk, fresh celery leaves,celeriac salad with apple, smoked chicken and walnuts -
30 minLunchRed onion, unsalted butter, granulated sugar, White wine vinegar, Love and passion spelled bread, vegetarian sausage, arugula, mustard,sandwich with vega smear sausage and caramelized onions -
40 minLunchchicken bouillon, lemongrass, garlic, fresh ginger, Red pepper, chicken breast, coconut milk, Brown sugar, Chestnut mushroom, Thai fish sauce, bean sprouts, coriander, lime,tom ka khai -
15 minLunchiceberg lettuce, mayonnaise, buttermilk, celery, red apple, seedless red grape, walnut,waldorf wedge salad
Nutrition
475Calories
Sodium40% DV960mg
Fat34% DV22g
Protein58% DV29g
Carbs12% DV36g
Fiber28% DV7g
Loved it