Frittata with peas

Frittata with peas

Total: 35 Min. | Active: 35 Min.
Low Carb
Nutritional value / people: 244 kcal
, Fat: 13 g
, Carbohydrate: 13 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 red onion, sliced
1 tbsp oil
150 g frozen leaf spinach, slightly defrosted
100 g frozen mange-touts, slightly defrosted
200 g frozen peas, slightly defrosted


6 fresh eggs
1 dl milk
1 tbsp yellow curry paste
1 tsp salt
a little pepper
2 tbsp plain yoghurt (e.g. Isey Skyr)
a little flat-leaf parsley, roughly chopped
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How it's done

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Sauté the onion in oil, add the spinach, mangetout and peas, cook for approx. 1 min.


Combine the eggs with the milk and curry paste, season. Pour the egg mixture over the vegetables in the pan. Cover and leave to solidify over a low heat for approx. 20 mins., do not allow to dry out. Slide the frittata onto a plate. Garnish with yoghurt and parsley.

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