Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Estimated cost per serve is 6.48 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 1 medium white onion, peeled and diced
- 200grams plant based 'chicken', cut into bite size chunks
- 1tablespoons chilli oil
- 5 medium eggs, free range
- 2tablespoons milk
- 1 pinch salt
- 1 pinch pepper
- 160grams cheddar cheese, grated
Nutrition per serving
1130kJ / 270Cal
1130 Kilojoules or 270 Calories
13% of daily energy intake*
Protein
18.0grams
Fat
20.8grams
Carbs
3.0grams
Sugars
1.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vegetarian frittata that is lightly seasoned and has extra texture of the plant based chicken.
Method
Step 1 of 6
Pre-heat the oven to 190°C/170°C fan-forced.
Step 2 of 6
Heat up a 9 inch skillet or similar oven proof pan to a medium heat and then fry the onions and plant based chicken in the chilli oil for 10 minutes.
Step 3 of 6
In a mixing bowl, lightly beat the eggs with the milk and add the salt and pepper.
Step 4 of 6
Pour the egg mixture into the skillet and mix well with the onion and plant based chicken.
Step 5 of 6
Allow the eggs to cook on the skillet for 5 minutes and then cover with grated cheddar cheese and place in the oven for 10 minutes.
Step 6 of 6
Once the edges and top start to brown, remove from the oven and allow to set for 3 minutes before serving.
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