Frittata with Lemon Thyme

This frittata is refined and full of flavour with roasted courgette, ricotta, and fresh lemon thyme. The lemon thyme adds a refreshing twist to this dish. Accompanied by a salad of sweet cherry tomatoes, lima beans, kalamata olives, and roasted pumpkin, dressed with a zesty basil dressing.

pumpkin, courgette, white onion, cherry tomato, red pepper, garlic, potato, lemon [sulphites], fresh basil, lemon thyme, butter beans, confit lemon, kalamata olives, chilli powder, Parmesan cheese [milk], ricotta [lactose, milk], pasteurised free-range egg, pepper and salt, sunflower oil.

Allergens: ei, koemelk, lactose, sulfiet.

Microwave

Heat the frittata for 3 minutes. Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Heat the frittata for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy135,97 kcal

Fat7,44 g

of which saturated2,59 g

Carbohydrates5,5 g

Dietary fibre1,79 g

Protein9,09 g

Salt0,73 g

Average weight: 540 g

On the menu in 2 weeks

Sunday 8 November

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