Italian · Breakfast, Lunch
Frittata primavera
A spring vegetable frittata with zucchini, pepper, peas and parmesan.
- Calories
- 392 kcal
- Protein
- 28 g
- Carbs
- 14 g
- Fat
- 25 g
- Prep
- 8 min
- Cook
- 15 min
Per serving, for one person.
Contains: dairy, egg.
Ingredients
- 3 eggs Eggs
- ½ courgette Courgette
- ½ pepper Bell peppers
- 40 g Green peas
- 15 g Parmesan
- ½ tbsp Olive oil
- 4 g Parsley
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Warm the oil and cook the zucchini and pepper for 6 minutes until softened, then add the peas for a minute.
- Beat the eggs with the parmesan, salt and pepper and pour over the vegetables.
- Cook over low heat for 6 minutes until mostly set.
- Finish under a hot grill for 4 minutes until golden, then scatter with parsley.
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