Tomato and Potato Frittata

  • 27 portions
  • 267 kcal/p.

Instructions

  1. Preheat oven to 180ºC
  2. Scatter potato in base of greased 26cm x 32cm baking pan, top with spinach and feta.
  3. Combine eggs and milk, whisk well. Pour over potato. Place pan over low heat until eggs are just beginning to set.
  4. Dollop BUITONI Tomato Coulis with Roasted Aubergine sauce on top, sprinkle with cheese. Place in oven, bake 10 to 15 minutes until just set and golden. If desired, top with cooked bacon or proscuitto and serve with green salad.
  5. TIP: For a variation, add any of your favourite vegetables, sliced ham or cooked chicken.

Recipe Details

QtyUnitIngredientPreparation
3kgPotatoesChopped, cooked
150grFeta cheeseCrumbled
36eaEggs 
1.05LMilk 
1.8kgBUITONI Sugo al Pomodoro (Tomato Coulis) 
100grParmesan cheese, gratedOr tasty cheese

 

Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)1123
Energy (Kcal)297
Protein (g)15
Fats, total (g)12
Fats, saturated (g)4
Carbohydrate, total (g)24
Sugars (g)7.4
Sodium (mg)504

 

Products used in the recipe