• 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
15 minutes
4 people
Frittata with mixed pulses

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.

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