Vegetable frittata roulade

Serves four

• 6 eggs
  
• In-season vegetables 200 g (courgettes, mushrooms, etc.).
• Flour 20 g
• Grated cheese 40 g
• 1 mozzarella (100 g)
• 2 tbsp extra virgin olive oil (20 g)
• Salt to taste
• Pepper to taste
  
  

Nutritional information
Per serving: 265 Kcal

Environmental Impact

Per serving: 
579 grams CO₂ equivalence - carbon footprint
474 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

Dice the vegetables and cut the mozzarella into pieces. 

Mix with the egg, grated cheese, flour and oil. Add salt and pepper. 

Line a baking tray with greaseproof paper and pour on the mixture so that it’s about 1 cm thick.
Cook at 180°C for 5-10 minutes approx. 

Wait until the frittata is lukewarm and roll it up into a roulade. 

Leave it to rest, cut into slices and serve.

The Chef’s Advice

This frittata can also be cooked in a slightly greased non-stick frying pan. It is ideal served cold.

Nutritional Advice

A nutritionally complete main dish, perhaps served with wholewheat bread.

Environmental Advice

Moderate the quantity of dairy products.

To increase the sustainability of this dish, try replacing the mozzarella with ricotta. The frittata will remain soft and delicious, with a lower environmental impact.