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 gives it 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 vine tomatoes, spinach, lemon, fresh chives, mint, smoked paprika, walnuts, mature cheese, mozzarella, scamorza (smoked mozzarella), pasteurised free-range egg, crème fraîche, white quinoa, Dijon mustard, sugar, extra virgin olive oil, white wine vinegar, 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 be used in the oven, transfer to an oven dish.

Energy145,84 kcal

Protein7,19 g

Fat9,07 g

of which saturated3,04 g

Carbohydrates6,45 g

Dietary fibre1,9 g

Salt0,54 g

Average weight: 540 g

On the menu in 2 weeks

Wednesday 1 July

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