Pea, Mint and Feta

Frittata

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Low-Carb
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Low-Carb
Share!

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.

Easy and full of goodness!

Cooking Time: 25 min

Cals 387 · Prot 24.5 · Carbs 37.5 · Fat 17.9

Ingredients

Number of people

Frittata

Zucchini, small 2 Pieces
Spring onion 20 Grams
Garlic cloves 2 Pieces
Fresh mint 5 Grams
Fresh parsley 5 Grams
Eggs 6 Pieces
Dijon mustard a l'ancienne (grains) 10 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 Pieces
Orange 1 Pieces
Fresh mint 5 Grams
Fresh parsley 5 Grams
Olive oil 1 Tbsp

Easy and full of goodness!

Cooking Time: 25 min

Cals 387 · Prot 24.5 · Carbs 37.5 · Fat 17.9

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Ingredients

Number of people

Frittata

Zucchini, small 2 Pieces
Spring onion 20 Grams
Garlic cloves 2 Pieces
Fresh mint 5 Grams
Fresh parsley 5 Grams
Eggs 6 Pieces
Dijon mustard a l'ancienne (grains) 10 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 Pieces
Orange 1 Pieces
Fresh mint 5 Grams
Fresh parsley 5 Grams
Olive oil 1 Tbsp
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