Pea, Mint and Feta

Frittata
Low-Carb
Calorie smart
Easy and full of goodness!
Cooking time: 25 min
Cals 460 · Prot 32 · Carbs 24 · Fat 25
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Ingredients
Number of People:

Frittata

Small zucchini
2 Pieces
Spring onion
50 Grams
Garlic cloves
2 Pieces
Fresh mint
10 Grams
Fresh parsley
15 Grams
Eggs
6 Pieces
Wholegrain mustard
15 Grams
Feta cheese
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

Instructions

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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.
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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.
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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.
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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.
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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.
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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.
Tips for fussy eaters
Serve with a side of home-made fries or baked potato.
Pro tip
If you have a solid cast iron pan, heat up the oven to 175°C and instead of flipping your frittata, once its is just about set, pop your pan in the oven for 5 minutes.

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