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.