Use this weekend to prepare a delicious frittata for your family, or for a Sunday brunch! Easy-to-prepare, this recipe is absolutely delicious.
Per serving (including side dish) : 420 calories / 43 g carbs / 16 g fat / 29 g proteins / 8 g fibres
5 ml (1 teaspoon) olive oil
1 onion, chopped
2 medium potatoes, peeled and grated
2 garlic cloves, chopped
125 ml (½ cup) skimmed milk
125 ml (½ cup) light parmesan, grated
6 dried tomatoes in oil, drained and chopped
110 g (6 slices) oven-roasted rosemary ham, cut in small slices
1 sweet red pepper, cubed
500 ml (2 cups) spinach
Side dish (per person)
½ orange, cut into wedges
1. Preheat oven to 350 °F.
2. In an oven-proof pan, heat the olive oil and add the onions. Cook over medium heat for about 5 minutes. Add the potatoes and garlic. Add salt and pepper, and continue cooking for about 10 minutes.
3. During this time, beat the eggs, milk, parmesan, and dried tomatoes together in a bowl. Add salt and pepper. Set aside.
4. Add the ham, sweet red pepper, and spinach to the pan. Cook for another 5 minutes.
5. Add the egg mix, and make sure it covers all vegetables in the pan. Transfer the pan into the oven and cook for about 10 to 15 minutes.
By Sophie Blais