Pea, Mint and Feta

Name: Pea, Mint and Feta Frittata
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Small zucchini; 50 Grams of Spring onion; 2 Pieces of Garlic cloves; 10 Grams of Fresh mint; 15 Grams of Fresh parsley; 6 Pieces of Organic Eggs; 15 Grams of Wholegrain mustard; 75 Grams of Feta cheese; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 100 Grams of Green peas; 2 Pieces of Baby gem lettuce; 2 Pieces of Tomatoes; 1 Pieces of Cucumber; 1 Pieces of Orange; 1 Tbsp of Olive oil

Frittata

Easy and full of goodness!

Cals 411 · Prot 32 · Carbs 19 · Fat 24

Low Carb

25 min

Easy and full of goodness!

Cals 411 · Prot 32 · Carbs 19 · Fat 24

Low Carb

Ingredients

Frittata

Small zucchini

2 Pieces

Spring onion

50 Grams

Garlic cloves

2 Pieces

Fresh mint

10 Grams

Fresh parsley

15 Grams

Organic Eggs 5*

6 Pieces

Wholegrain mustard 13*

15 Grams

Feta cheese 4*

75 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Olive oil

1 Tbsp

Green peas

100 Grams

Salad

Baby gem lettuce

2 Pieces

Tomatoes

2 Pieces

Cucumber

1 Piece

Orange

1 Piece

Olive oil

1 Tbsp

Allergens

*5 Eggs, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1719 / 411
Fats (g)	23.7
of which saturated (g)	10.3
Carbohydrates (g)	19
of which sugars (g)	11.6
Fibers (g)	4.1
Proteins (g)	31.9
Salt (g)	4.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Rinse and grate zucchini to a bowl and squeeze out any excess water. Finely slice spring onion, garlic and herbs and set aside.

2 Mix eggs

Beat the eggs in a bowl with mustard and crumble in the feta and half of the herbs. Season with salt and pepper.

3 Make salad

Wash and chop lettuce leaves into a salad bowl. Rinse the tomatoes and cucumber and cut to small cubes. Cut off the orange peels and separate the orange slices into the salad. Add the remaining herbs and drizzle with olive oil just before serving.

4 Fry greens

Heat a spoon of oil in a frying pan (nonstick or cast iron). Add the sliced spring onion, zucchini, peas and crushed garlic. Fry on medium-high heat for a few minutes.

5 Pour and cook

Pour the egg mixture on the pan, mix quickly, then bring the heat to low and cook for 5–10 minutes, until nicely cooked at the bottom.

6 Flip and cook

With one confident move, flip the frittata to a larger pan, or to a large plate. Then slide the frittata back to the original pan and continue cooking on the other side for about 5 minutes, until nicely set. Don’t overcook, so that the frittata remains moist and juicy. Take off the stove and let rest for at least 5 minutes before cutting. Serve with the salad.

More recipes like this