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Essential Cauliflowereach
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95p eachTry using other green vegetables in your frittata, such as frozen baby broad beans, leeks and asparagus tips.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Cook the cauliflower in a pan of boiling water for 8-10 minutes until just tender, adding the peas for the last minute. Drain well.
Meanwhile, beat the eggs then stir in the salad onions, cumin and breadcrumbs. Stir in the cooked cauliflower and peas.
Lightly spray a 22cm non-stick frying pan with oil and pour in the egg mixture. Cook on the lowest heat for 12 minutes until almost set then scatter over the cheese.
Preheat the grill to medium and cook the top of the frittata for 4-5 minutes (make sure the pan handle doesn’t get too hot) until golden and completely cooked all the way through.
Slip the frittata out of the pan and onto a board. Cut into wedges and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,097kJ/ 263kcals |
---|---|
Fat | 14.9g |
Saturated Fat | 4.5g |
Carbohydrates | 11g |
Sugars | 4.2g |
Fibre | 3.7g |
Protein | 21.1g |
Salt | 0.7g |
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£9.50/kg