| Type | Per person |
|---|---|
| Energy | 242 kcal |
| Fat | 16 gr |
| of which saturated | 6 gr |
| Carbohydrates | 5 gr |
| of which sugars | 5 gr |
| Fibres | 3 gr |
| Protein | 18 gr |
| Salt | 0.65 gr |
Chicory frittata
Main course
2 persons
20 - 30 min
With seasonal products
300gr vegetables p.p.
Ingredients
2 persons
| 3 eggs |
| 600g chicory |
| 1 tablespoon oil |
| ½ red pepper |
| 1 clove garlic |
| 2 tablespoons grated 30-plus mature cheese |
Preparation
1. Preheat the oven to 175° C.
2. For the dish, use a pan that can also go in the oven or transfer the mixture to an ovenproof dish later.
3. Clean the chicory and cut the stalks into narrow strips.
4. Chop the garlic small.
5. Remove the seeds from the pepper and cut it into narrow strips.
6. Stir-fry the chicory with the garlic and pepper in the oil for a few minutes until soft.
7. Remove the pan from the heat.
8. Beat the eggs and pour over the vegetables.
9. Sprinkle the grated cheese on top.
10. Cook in the hot oven for about 15 minutes until golden brown.
Menu suggestion: Delicious with new potatoes with parsley.
Source: Nutrition Centre.
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Nutritional values
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