Breakfast
Use-it-up roasted vegetable frittata
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 5 min
- Active
- 5 min
- Cook
- 55 min
- Total
- 55 min
- Yield
- 6 portions
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- Category
- Breakfast
- Time
- 30–60 min
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- fresh baby spinach
- 60 g
- leftover roast vegetables
- 500 g
- Parmesan cheese
- 30 g
- fresh flat-leaf parsley
- 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
- 100 g
- mixed salad greens
- mixed salad greens
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 410.2 mg
- Protein
- 13.1 g
- Energy
- 1,602.5 kJ
- Calories
- 383 kcal
- Fat
- 30.3 g
- Fibre
- 2.1 g
- Saturated fat
- 16.6 g
- Carbohydrates
- 15.9 g