Kale and pea frittata
Ingredients
- 2 tablespoons of olive oil
- 1finely chopped onion
- 250g frozen & finely chopped kale
- 100g frozen peas
- juice of ½ small lemon
- 4 eggs
- 60g ricotta
- 2 tablespoons of parmesan cheese
- pinch of salt and pepper
- fresh parsley
Serves
4 persons
Time
29 minutes
Preparation
Heat the olive oil and fry the onion. Add the kale and peas and fry until defrosted. Add the lemon juice and let simmer along for a minute. Mix the eggs and 1 handful of parsley under the ricotta and season with salt and pepper. Take the pan off the heat and put the egg mixture along with the vegetables in an oven dish. Sprinkle with parmesan cheese and place the oven dish in a preheated oven at 220°C for 15 minutes. Serve your frittata with some baby potatoes or a simple salad. For example, a salad on the basis of carrot, red onion, olive oil and fresh thyme.