Veggie Frittata in a Pan

Name: Veggie Frittata in a Pan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp olive oil; ¼ leek, sliced; ½ cup mushrooms, sliced; ¼ bunch asparagus, sliced; 1 garlic clove, minced; 6 cherry tomatoes, halved; 2 eggs, whisked; Salt and black pepper, to taste; 1 spring onion, sliced, to serve; Parmesan cheese, grated, to serve (optional)

6 steps

Prep:5minCook:10min

Updated at: Wed, 17 Jul 2024 09:08:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories312.1 kcal (16%)

Total Fat23.2 g (33%)

Carbs12.6 g (5%)

Sugars6 g (7%)

Protein15.9 g (32%)

Sodium913.1 mg (46%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 Tbspolive oil

0.25leek

sliced

½ cupmushrooms

sliced

0.25 bunchasparagus

grated, to serve, optional

Instructions

Step 1

Heat oil in a frying pan over medium-high heat.

Step 2

Add leek and mushrooms to the pan, cook until both soften.

Step 3

Add in garlic and asparagus, cooking for a further 2 to 3 minutes. Lower the heat.

Step 4

Scatter around the tomatoes, then pour in the whisked eggs. Rotate the pan around so that the eggs spread fully across the pan. Season with salt and black pepper.

Step 5

Cover with a lid and cook for 4 to 5 minutes, or until the eggs are fully cooked.

Step 6

Remove from the pan and serve slices topped with spring onion and/or parmesan, if desired.