Photo: K8
Linguine & pesto frittata
10 ingredients
15 min
Serves 4 - 6
openrecipes
Spruce up supper time with this very different frittata from Gary Rhodes
Estimated Nutrition (whole recipe, rough)
498
Calories
26g
Protein
32g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
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
- 225g linguine , spaghetti or tagliatelle
- olive oil , for cooking and drizzling
- 1 onion , sliced
- 1 bunch asparagus (about 12 spears)
- 100g washed baby spinach leaves
- 100g frozen peas , defrosted
- 150ml double cream
- 6 large eggs , beaten
- 2 heaped tbsp pesto
- 4 heaped tbsp finely grated parmesan (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes