A food waste fighting dish which can be made with any leftover veggies in your fridge.
Ingredients for 4 portions
- Eggs 6
- In-season vegetables 200 g (courgettes, mushrooms, etc.).
- Flour 20 g
- Grated cheese 40 g
- Mozzarella 1 (100 g)
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
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.
0.579kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.