Roasted Vegetable and Cheese Frittata

Name: Roasted Vegetable and Cheese Frittata with Rocket Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Large zucchini; 1 Pieces of Red pepper; 1 Pieces of Red onion; 250 Grams of Mushroom; 2 Tbsp of Olive oil; 6 Pieces of Organic Eggs; 60 Grams of Sour cream; 60 Grams of Mature cheddar; 15 Grams of Fresh parsley; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Rocket; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 ML of Balsamic vinegar; 20 Grams of Honey; 6 Grams of Dijon mustard

with Rocket Salad

Packed with vegetables - this one's got summer written all over it!

Cals 350 · Prot 20 · Carbs 22 · Fat 21

Vegetarian

Low Carb

40 min

Roasted Vegetable and Cheese Frittata with Rocket Salad

Packed with vegetables - this one's got summer written all over it!

Cals 350 · Prot 20 · Carbs 22 · Fat 21

Vegetarian

Low Carb

Ingredients

Frittata

Large zucchini

1 Piece

Red pepper

1 Piece

Red onion

1 Piece

Mushroom

250 Grams

Olive oil

2 Tbsp

Organic Eggs 5*

6 Pieces

Sour cream 4*

60 Grams

Mature cheddar 4*

60 Grams

Fresh parsley

15 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Side Salad

Rocket

40 Grams

Olive oil

0.5 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Balsamic vinegar 14*

15 ML

Honey

20 Grams

Dijon mustard 13*

6 Grams

Allergens

*5 Eggs, *4 Milk, *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)	1462 / 350
Fats (g)	21
of which saturated (g)	11.3
Carbohydrates (g)	22
of which sugars (g)	13.8
Fibers (g)	6
Proteins (g)	20.2
Salt (g)	0.9

*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 Roast vegetables

Preheat the oven to 240°C. Halve the zucchini lengthways. Remove the seeds with a teaspoon and cube. Chop the bell pepper into cubes. Peel and slice the onion into wedges. Halve the mushrooms. Place the vegetables on baking tray and drizzle with olive oil. Roast in oven for 20–25 min or until nicely browned.

2 Whisk eggs

Meanwhile, in a bowl, whisk the eggs with the sour cream. Grate the cheddar. Chop the parsley. Add both to the eggs.

3 Fry

Season the roasted vegetables with salt and pepper. Heat a pan over a medium heat. Transfer the roasted vegetables to a pan. Add the egg mixture. Move the vegetables with a spatula until the egg mixture coats them.

4 Flip

Reduce the heat to low and cook for 5–10 min. Then, with one confident move, flip the frittata to a larger plate. Slide the frittata into the original pan. Cook for 5 min further or until set. Remove from the heat and allow to rest for 5 min.

5 Serve

Whisk the olive oil, balsamic vinegar, Dijon and honey with a generous pinch of salt and pepper. Toss the rocket in the dressing. Divide the frittata among plates and serve the rocket salad on the side.

More recipes like this