EGG AND GREEN PEA FRITTATA
Ingredients:
- 1 teaspoon butter (7g)
- 1 small onion, halved and finely sliced
- 100g fresh or frozen peas
- 3 whole eggs
- 150g egg white
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons chopped mint
- 20g grated parmesan
- Salt and pepper to taste
Method:
- Melt butter over low heat and cook onion for 10 minutes until soft, stirring from time to time, then cool.
- Cook peas in simmering salted water 2 minutes for frozen or 4 minutes for fresh or until tender. Drain, refresh in cold water and drain again.
- Beat eggs with herbs, parmesan, salt, and pepper. Stir in onion and peas.
- Pour in the mixture on low heat pan and gently cook for 3 minutes, drawing back the edges with the tip of a knife and tipping the runny egg over the edges to help it set.
- Cover the frittata and leave over low heat for 4 minutes or until set on top. Slide onto a warmed serving plate, scatter with mint and cut into wedges.
Nutrition Facts:
- Calories: 528 Cal
- Protein: 45.2g
- Carbs: 26.7g
- Fat: 26.1g
