- 250 g mixed pulses
- 60 g rocket
- 40 g parmesan
- 30 g chopped onion
- 5 eggs
- 1 vine tomato
- 1 lime
- salt, pepper, oregano and extra-virgin olive oil to taste
Dice the tomato and dress with oregano, salt, pepper and a drizzle of oil. Beat the eggs with the mixed pulses in a dish, add the parmesan, the onion, the rocket
and the tomatoes. Add salt and pepper to taste.
Cook over a low flame for 10 minutes with the lid on, then flip the frittata over and finish cooking uncovered for another 2 minutes. Serve the frittata with grated lime zest and enjoy.