Frittata
Nutrition per serving
Calories | 251 kcal |
Protein | 21.1 g |
Carbs | 8.7 g |
Fats | 14.6 g |
Saturated Fat | 4.7 g |
Monounsaturated Fat | 5.5 g |
Polyunsaturated Fat | 3 g |
Sugars | 5 g |
Fiber | 2 g |
Sodium | 332 mg |
Ingredients
Ground Black Pepper | |
Salt | |
Chives | |
Egg(s) | |
Tomatoes, Red, Ripe | |
Mushrooms | |
Vegetable stock/broth | |
Onion |
Preparation
1. Dice the onion and tomato.
1. Dice the onion and tomato.
2. Beat eggs in a bowl. Add chopped chives and season
Cooking
1. Heat a small skillet and dfr-fry the onion until soft. Add a teaspoon of vegetable stock if necessary.
Cooking
1. Heat a small skillet and dfr-fry the onion until soft. Add a teaspoon of vegetable stock if necessary.
2. Add sliced mushromms and continue stir-frying until musnrooms are soft. Add a teaspoon of stock as needed.
3. Add remaining teaspoon of stock and diced tomato.
4. Pour beaten eggs over the vegetables, turn the heat to low, cover and cook until set.
5. Cut frittata in half and serve.