Recipe detail

Vegetarian dishes Frittata

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 180 °C

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Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
oil 10 ml
potatoes 100 g
green asparagus 2 pcs
frozen peas 30 g
mint 5 pcs
parmesan 20 g
chicken eggs 2 pcs
ground black pepper 1 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: , A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 200.4 kJ
Carbohydrate 25.1 g
Fat 5.6 g
Protein 10.9 g
Water 0 g


Grease the GN container with a little sunflower oil.
In a bowl, mix together the asparagus (trimmed,chopped), spring onion (trimmed, chopped) and peas. Stir in the mint leaves(torn) and parmesan(grated) until well combined.
Tip the beaten eggs into the bowl and mix carefully. Season with freshly ground black pepper and mix again.
Spoon the frittata mixture into the prepared GN container. Place to the oven and bake for 15 minutes on hot air mode at 180°C, or until the eggs have completely set and a skewer inserted into the centre of the frittata comes out clean.
Serve with cherry tomatoes.

Recommended accessories

Enameled GN container