Use-it-up roasted vegetable frittata

4.7 3 évaluations

Prép. 5min

Total 55min

6 portions

Ingrédients

fresh baby spinach
60 g
leftover roast vegetables cut into pieces (2-3 cm)
500 g
Parmesan cheese
30 g
fresh flat-leaf parsley leaves only
5 sprigs
plain flour
30 g
eggs
4
thickened cream
300 g
sea salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
Danish feta crumbled
100 g
mixed salad greens to serve

Niveau

facile

Infos nut. par 1 portion

Sodium 410.2 mg

Protides 13.1 g

Calories 1602.4 kJ / 383 kcal

Lipides 30.3 g

Fibre 2.1 g

Graisses saturées 16.6 g

Glucides 15.9 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Use-it-Up 13 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Moroccan lamb burgers with harissa yoghurt dressing

1h 5min

Leek and cheese tart

1h 15min

Crunchy broccoli salad with speck

10min

Lamb saag (Noni Jenkins)

1h 15min

Vegetable bake (Thermomix® Cutter)

55min

Caramelised leek and feta tart

2h 25min

Spinach and leek frittata

40min

Speedy bean and chorizo chilli with rice

45min

Mediterranean-style stuffed capsicum

45min

Skinnymixers' Moroccan chicken with preserved lemon and olives

30min

Chicken and refried bean burrito

45min

Chunky vegetable barley soup with seed pesto bread twist

1h 40min