Frittata with Tricolore Salad

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. I make this flavourful frittata with a delightful mix of roasted and steamed vegetables, combined with beaten eggs, fresh rosemary and thyme, Parmesan cheese, and spicy Pecorino cheese, grilled in a hot oven. Perhaps not the way the Italians do it, but very tasty nonetheless! Accompanied by a tricolore salad with Manchego cheese, baby potatoes, green beans, and sun-dried tomatoes, dressed with homemade basil dressing.

Trompet tomato, yellow beet, carrot, green beans, celeriac, red onion, string beans, leaf spinach, potato, baby potatoes with skin, sweet potato, fresh basil, rosemary and thyme, Manchego cheese (from pasteurised sheep's milk), Parmesan cheese, Pecorino Romano DOP, pasteurised free-range egg, cream, homemade basil dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, mustard, fresh basil, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.

Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the frittata for 2-3 minutes. Serve with the salad (cold).

Oven — 200°C, 15-20 minMarleen's choice

Preheat the frittata uncovered for 15-20 minutes on the baking paper. Serve with the salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy143,79 kcal

Protein7,28 g

Fat7,7 g

of which saturated2,91 g

Carbohydrates8,79 g

Dietary fibre2,34 g

Salt0,56 g

Average weight: 540 g