Frittata

A classic Italian egg dish utilizing leftover potatoes, asparagus, peas, and mint, baked until perfectly set and golden.

Vegetarian Healthy Quick Italian Eggs

Estimated Nutrition

Calories

184.3

kcal / serving

368.5 kcal total

Carbs

11.7g

per serving

23.4 g total

Fat

9.9g

per serving

19.8 g total

Protein

12.1g

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Parmesan

grated

piece

Egg

free-range and beaten

NutsSeeds

leaves

Mint

fresh and torn

pinch

Black Pepper

freshly ground

OilsFats

Sunflower Oil

for greasing

Vegetables

100

Potato

boiled, chilled and crushed

spears

Asparagus

trimmed and chopped

piece

Spring Onion

trimmed and chopped

tbsp

Pea

frozen

Method

Preheat the oven to 200°C and grease an ovenproof dish with sunflower oil.

Mix together the asparagus, spring onion, peas, mint, and parmesan in a bowl.

Add the beaten eggs and black pepper to the mixture and stir well.

Spoon the mixture into the dish and bake for 15-20 minutes until the eggs are set.

Serve the frittata with cherry tomatoes.