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Lori Kuehl Knight
Frittata with spring vegetables
Italian omelette with corn, peas, red pepper, goat's cheese, parmesan cheese and herbs.
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Ingredients
Directions
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Preheat the oven grill to the highest setting.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into narrow strips.
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Tear the leaves of the parsley and fresh mint into pieces.
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Cook the peas and corn for 30 seconds. and pour them off.
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Break the eggs into a bowl, add pepper and salt and beat them with a fork.
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Place a ovenproof frying pan with 21 cm diameter non-stick coating on medium heat.
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Put in the oil and pour the eggs. Stir with a wooden spoon until the eggs start to solidify.
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Now turn off the heat so that the frittata is still best liquid and therefore not done.
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Sprinkle the peas, corn and most of the herbs.
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Crumble the goat's cheese. Divide that over the eggs together with almost all red pepper.
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Grate the cheese. Sprinkle with salt, pepper and Parmesan cheese.
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Carefully place the pan under the grill for 3-4 minutes until the cheese turns golden yellow and bubbles and the frittata is tender.
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Sprinkle the frittata with the rest of the red pepper and herbs.
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Nutrition
255Calories
Sodium12% DV290mg
Fat28% DV18g
Protein34% DV17g
Carbs2% DV5g
Fiber8% DV2g
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