Red Pepper and Blue Cheese Frittata

Name: Red Pepper and Blue Cheese Frittata with Wedge Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Red onion; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Parmesan; 90 Grams of Blue cheese; 150 Grams of Roasted peppers; 6 Pieces of Organic Eggs; 200 ML of Cooking cream; 1 Tsp of Black pepper; 15 ML of Balsamic vinegar; 2 Tbsp of Olive oil; 6 Grams of Dijon mustard; 20 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Baby gem lettuce

with Wedge Salad

We like to think of frittatas as stuffed Italian omelettes!

Cals 707 · Prot 42 · Carbs 6 · Fat 57

Vegetarian

Low Carb

30 min

Red Pepper and Blue Cheese Frittata with Wedge Salad

We like to think of frittatas as stuffed Italian omelettes!

Cals 707 · Prot 42 · Carbs 6 · Fat 57

Vegetarian

Low Carb

Ingredients

Frittata

Red onion

2 Pieces

Olive oil

1 Tbsp

Salt

0.5 Tsp

Parmesan 4*

30 Grams

Blue cheese 4*

90 Grams

Roasted peppers

150 Grams

Organic Eggs 5*

6 Pieces

Cooking cream 4*

200 ML

Black pepper

0.5 Tsp

Salad

Balsamic vinegar 14*

15 ML

Olive oil

2 Tbsp

Dijon mustard 13*

6 Grams

Honey

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Baby gem lettuce

2 Pieces

Allergens

*4 Milk, *5 Eggs, *14 Sulphur Dioxide, *13 Mustard

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)	2943 / 707
Fats (g)	57.1
of which saturated (g)	34.3
Carbohydrates (g)	6
of which sugars (g)	4.9
Fibers (g)	0
Proteins (g)	41.9
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 Saute onion

Peel and finely slice the red onions. Heat a generous drizzle of oil in a pan over a medium-low heat. Add the onion with a pinch of salt and fry for 6 min until soft.

2 Prep cheeses

Meanwhile, grate the Parmesan. Crumble the blue cheese. Chop the roasted peppers roughly.

3 Whisk

Crack the eggs into a large bowl or jug and whisk thoroughly. Add the cooking cream, grated Parmesan and a generous grind of black pepper.

4 Cook frittata

Once the onion is soft, add the roasted peppers to the pan and pour the egg mixture over. Shake the pan to evenly distribute the mixture. Dot with the crumbled blue cheese. Cook the frittata, covered, without stirring, for 5-6 min or until it begins to set.

5 Prep salad

Meanwhile, place the balsamic vinegar, olive oil, Dijon, honey, salt and pepper in a bowl and whisk until combined - this is your dressing. Wash the little gem lettuce and chop each lettuce into 4 wedges. Set aside.

6 Flip, slide and serve

Once the fritatta is almost set, place a large plate or second frying pan over the top. Quickly flip the frittata onto the plate or frying pan. Slide the frittata back into the original pan, uncooked side down. Cook for 5 min further or until fully set. Transfer the frittata to a serving plate and let cool for 5 min before serving. Drizzle the lettuce wedges with the dressing and serve on the side.

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