Mediterranean Veggie Frittata
with Feta and Dill
Perfect for a weekend breakfast or brunch, this vegetarian frittata is packed with hidden veggies and is full of flavour.
Cals 282 · Prot 16 · Carbs 15 · Fat 18
Vegetarian
45 min
Perfect for a weekend breakfast or brunch, this vegetarian frittata is packed with hidden veggies and is full of flavour.
Cals 282 · Prot 16 · Carbs 15 · Fat 18
Vegetarian
Ingredients
Frittata
Potatoes
300 Grams
Vegetable oil
2 Tbsp
Small zucchini
1 Piece
Red onion
1 Piece
Fresh dill
15 Grams
Cherry tomatoes
150 Grams
Organic Eggs
5*
8 Piece
Whipping cream
4*
150 ML
Paprika powder
4 Grams
Potato Seasoning
5 Grams
Plain flour
10*11*
20 Grams
Feta cheese
4*
75 Grams
Allergens
*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten
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) | 1173 / 282 |
| Fats (g) | 18.2 |
| of which saturated (g) | 4.1 |
| Carbohydrates (g) | 15 |
| of which sugars (g) | 4.5 |
| Fibers (g) | 2.6 |
| Proteins (g) | 15.9 |
| Salt (g) | 1.5 |
*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 Cook potatoes
- Preheat the oven to 200°C/180°C fan.
- Grease a large oven-safe non-stick pan, or a 23cm baking pan.
- Peel and slice the potatoes into thin rounds.
- Add the potatoes to the pan with a drizzle of oil, and roast for 12-15 min until lightly golden, and halfway cooked through.
- Remove the pan from the oven and set aside.
Tip! You can also either air-fry the potatoes until softened, or boil in water for less added oil in your diet.
2 Prep
- Meanwhile, grate the zucchini and onion into a bowl.
- Using your hands, and over a sink, squeeze out as much water as possible from the zucchini and onion mixture.
3 Prep
- Slice the cherry tomatoes in half.
- Chop the fresh dill.
4 Combine
- In another bowl, whisk the eggs, dill, whipping cream, paprika, seasoning, and flour.
- Add the grated zucchini and onion, and mix to combine.
5 Bake
- Carefully pour the egg mixture over the potatoes.
- Scatter the cherry tomatoes, and add dollops of feta cheese all over.
- Return the pan back to the oven and bake for 30-35 min until the frittata is set.
- Cool in the pan for 5 min.
Tip! The frittata is done when the center is no longer jiggly or wet. Check with a knife.
6 Serve
- Slice the Mediterranean Veggie Frittata into wedges and enjoy.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?