Frittata with green vegetables and feta
Italian frittata with spinach, peas, feta, basil served with multigrain baguette.
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.
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