FLUFFY BRUNCH FRITTATAEllipse
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FLUFFY BRUNCH FRITTATA

This frittata recipe combines a medley of fresh veggies with creamy Philadelphia, making every bite luxuriously velvety. A nutritious start to your day!

Let's whip it up

Total time:

0 h

Servings:

0

Difficulty:

Medium

Ingredient list

  • Philadelphia Light 60g
  • Eggs 4
  • Brown onion 1/2
  • Olive oil 2 tbsp
  • Vine tomatoes 3
  • Chestnut mushrooms 75g
  • Spinach, washed 50g
  • Small handful fresh chives

Allergens

Egg, Milk

1

Preheat oven to 200 �C.

2

Quarter the mushrooms and tomatoes. Place on a baking tray and drizzle over 1 tbsp olive oil. Season well and roast for 20-30 minutes.

3

Crack eggs into a large bowl, add the Philadelphia Light and whisk together until smooth, finely chop the chives and add to the egg mix. Season well.

4

Slice the onion, add the remaining olive oil to an oven proof frying pan or skillet. Fry the onions until translucent, approximately 5 minutes.

5

Add the roasted tomatoes, mushrooms and spinach and stir until the spinach is slightly wilted.

6

Add the egg mix and stir to evenly distribute the vegetables.

7

Bake in the oven for 20-25 minutes until set.

8

Serve with green salad.

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