Photo: Markus Spiske
Green herb frittatas with chunky tomato salsa
14 ingredients
30 min + 1 hr
Makes 24
openrecipes
Individual frittatas, made with fresh parsley and chives, served with ripe tomato salsa, packed with basil.
Estimated Nutrition (whole recipe, rough)
473
Calories
20g
Protein
32g
Fat
30g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 free-range eggs
- 350ml/12fl oz double cream
- 2 tbsp each of parsley
- 3 spring onions
- 110g/4oz parmesan
- flaked sea salt and freshly ground black pepper
- 5 ripe plum
- 1 small red onion
- 2 tsp sun-dried tomato
- 1 tbsp chopped flat-leaf fresh parsley
- 1 tbsp fresh basil
- 1 tbsp lime juice
- 3 tbsp extra virgin olive oil
- flaked sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes