Vegetable Frittata with Tricolore Salad

I make this flavourful frittata with a variety of roasted vegetables, which I mix with beaten eggs, fresh herbs, black pepper, and spicy pecorino, grilling it in a hot oven. Perhaps not how the Italians do it, but it’s incredibly tasty! On the side, you’ll receive a tricolore salad made with roseval potatoes, haricot verts, and oven-roasted tomatoes, dressed with my own basil dressing.

Spinach, yellow carrot, orange carrot, cauliflower, haricot verts, red onion, beetroot, celeriac, garlic, chives, thyme, parsley, pecorino, mature cheese, Parmesan cheese, pasteurised free-range eggs, roseval potatoes, tomato, homemade light mayonnaise, yoghurt, extra virgin olive oil, basil, chives, black pepper, salt.

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

Microwave

Heat the frittata for 3 to 4 minutes (remove 1 portion from the packaging) or 5-7 minutes (for 2 or more portions). Serve with the salad.

Oven — 200°C, 15 minMarleen's choice

Heat the frittata uncovered for 10-15 minutes on the baking paper. Serve with the salad. My apologies for the plastic containers with the single portion frittata; I am short on dishes.

Energy143,79 kcal

Protein7,28 g

Fat7,64 g

of which saturated2,91 g

Carbohydrates8,79 g

Dietary fibre2,34 g

Salt0,56 g

Average weight: 540 g

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