200°C · 15-20 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdFrittata with Tricolore Salad
I make this flavoursome frittata using a delightful variety of roasted and steamed vegetables, which I combine with beaten eggs, fresh rosemary and thyme, Parmesan cheese, and spicy Pecorino cheese, grilling it in a hot oven. Perhaps not how the Italians do it, but it's incredibly tasty! Accompanying it is a tricolore salad with Manchego cheese, baby potatoes, green beans, and sun-dried tomatoes, dressed with homemade basil dressing.
Frittata with Tricolore Salad
Trompet tomato, yellow beet, carrot, green beans, celeriac, red onion, string beans, spinach, potato, baby potatoes with skin, sweet potato, fresh basil, rosemary and thyme, Manchego cheese (made 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 (remove 1 serving from the packaging) up to 4-6 minutes (for 2 or more servings). 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 go in the oven, transfer to an oven dish.