Photo: Anna Pelzer
Summer pisto frittata
16 ingredients
2, with leftovers
openrecipes
Pisto is my twist on the traditional pesto and great in the summer when there are loads of lovely fresh peas about. The beauty of a frittata is you can eat it either hot or cold, so wrap up any leftovers and have it as part of a packed lunch the next day.
Estimated Nutrition (whole recipe, rough)
549
Calories
32g
Protein
36g
Fat
28g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Broad Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large free-range eggs
- sea salt
- freshly ground black pepper
- 50 g freshly podded peas, plus a small handful for the salad
- freshly podded broad beans
- a few sprigs of fresh mint
- 1 lemon
- 20 g Parmesan cheese
- extra virgin olive oil
- ½ a small bunch of asparagus
- olive oil
- 10 g feta cheese
- 2 ripe tomatoes
- a small handful peas shoots
- a small handful rocket
- 10 g feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes