Ottolenghi's frittata

Based on a recipe by Ottolenghi but with my own 'touch'. This Italian frittata is made with cauliflower and scamorza cheese. This tasty cheese comes from the south of Italy, and I use the smoked variety, which adds an eccentric flavour. I serve it with a quinoa salad, featuring spinach, roasted pumpkin, and walnuts, dressed with a lemon vinaigrette.

cauliflower, butternut squash, carrot, courgette, cherry tomato, spinach, lemon [sulphites], fresh chives, mint, smoked paprika, walnuts, mature cheese [lactose, milk], mozzarella [lactose, milk], scamorza (smoked mozzarella) [lactose, milk], pasteurised free-range egg, crème fraîche [lactose, milk], white quinoa, dijon mustard [sulphites], sugar, extra virgin olive oil, white wine vinegar [sulphites], sunflower oil.

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

Microwave

Heat the frittata uncovered on the baking paper for 3-5 minutes. Serve with the salad (cold).

Oven — 200°C, 15-25 minMarleen's choice

Remove the frittata from the dish and heat uncovered on the baking paper for 15-20 minutes (1 person) to 25 minutes (2 or more people). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy145,84 kcal

Fat9,07 g

of which saturated3,04 g

Carbohydrates6,45 g

Dietary fibre1,9 g

Protein7,19 g

Salt0,54 g

Average weight: 540 g

Last on the menu on 8 October 2026. View current menu →

Ottolenghi's frittata

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