Mixed Vegetable Frittata With Onion Relish

By Louise Pickford

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All you have to do is throw all your ingredients of Mixed Vegetable Frittata With Onion Relish

  1. 1 tablespoon extra virgin olive oil
  2. 1 large leek (pale part only), sliced
  3. 2 small zucchini, chopped
  4. 1 cup (120g) frozen peas
  5. 8 eggs
  6. 1/2 cup (120g) low-fat ricotta, crumbled
  7. 1/4 cup (20g) freshly grated parmesan
  8. Baby salad leaves (mesclun), to serve
  9. Onion marmalade, to serve

The instruction how to make Mixed Vegetable Frittata With Onion Relish

  1. Preheat the grill to high. Heat the oil in a 23cm non-stick ovenproof frypan over medium heat. Add the leeks and zucchini and fry for 6-8 minutes until tender. Stir in the peas and cook for 2 minutes or until just tender.
  2. Meanwhile, whisk the eggs with a fork until combined, then season with salt and freshly ground black pepper. Stir in ricotta and parmesan, then add mixture to the pan with the cooked vegetables. Tip pan to spread egg mixture evenly, then cook for 10-15 minutes until almost firm.
  3. Place the pan under the grill for a further 5 minutes or until the frittata is golden-brown and cooked through.
  4. Stand frittata for 5 minutes, then turn out onto a board and slice into 8 wedges. Divide among 4 plates and serve warm with the baby salad leaves and the onion marmalade.

Nutritions of Mixed Vegetable Frittata With Onion Relish

fatContent: 285.366 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 23 grams protein
sodiumContent: 454 milligrams cholesterol

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