Aromatic herb frittata
A quick
and sustainable dish.
A twist on the classic frittata, made with your favourite herbs.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- 8 whole eggs
- Parmigiano Reggiano cheese 50 g
- Mix of chopped aromatic herbs (marjoram, parsley, chives, tarragon) 50 g
- 20 basil leaves
- Butter 20 g
- 2 tbsp extra virgin olive oil (20 g)
- Salt to taste
Nutritional information
Per serving: 257 Kcal
Environmental Impact
Per serving:
494 grams CO2 equivalence - carbon footprint
420 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Break the eggs into a bowl. Add the grated parmesan and the mix of finely chopped herbs. Season and whisk.
Heat up butter and oil in a non-stick pan.
When the butter has melted and the oil is hot, pour in the mixture and cook on both sides until done.
The Chef’s Advice
For a soft, light frittata, separate the egg yolks and beat them. Whisk the whites separately and add the already beaten yolks, mixing carefully with an upwards movement before adding the other ingredients.
Nutritional Advice
Eggs are highly nutritious and affordable. Look for organic and locally pasture-raised varieties.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
This recipe provides a daily portion of protein. To complete this healthy and sustainable meal, add a portion of grains (pasta, bread) and fruit.
