Recipe detail

Name: Frittata
Yield: 1
Cuisine: Italian
Ingredients: 10.0000 ml sunflower oil; 100.0000 g boiled potatoes chilled and crushed; 2.0000 tPcs asparagus spears, trimmed, chopped; 30.0000 g frozen peas; 5.0000 tPcs mint leaves; 20.0000 g parmesan grated; 2.0000 tPcs eggs; 1.0000 g black pepper

Vegetarian dishes Frittata

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
180 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:15 hh:mm

180 °C

80 %

Ingredients - number of portions - 1

Name	Value	Unit
vegetable oil	10	ml
potatoes	100	g
green asparagus	2	pcs
frozen peas	30	g
mint	5	pcs
parmesan cheese	20	g
chicken eggs	2	pcs
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	200.4 kJ
Carbohydrate	25.1 g
Fat	5.6 g
Protein	10.9 g
Water	0 g

Directions

Grease the GN container with a little sunflower oil.
In a bowl, mix together the asparagus (trimmed,chopped), spring onion (trimmed, chopped) and peas. Stir in the mint leaves(torn) and parmesan(grated) until well combined.
Tip the beaten eggs into the bowl and mix carefully. Season with freshly ground black pepper and mix again.
Spoon the frittata mixture into the prepared GN container. Place to the oven and bake for 15 minutes on hot air mode at 180°C, or until the eggs have completely set and a skewer inserted into the centre of the frittata comes out clean.
Serve with cherry tomatoes.

Recommended accessories

Enameled GN container