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    You are in: Home / Australian / Herb and Walnut Frittata with Balsamic Vinegar Recipe
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    Herb and Walnut Frittata with Balsamic Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    JustJanS's Note:

    I saw this in a magazine and thought it'd be good served alongside an antipasto platter.

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    Units: US | Metric


    1. 1
      Combine the eggs and parsley in a bowl and whisk until well combined, then season with salt and freshly ground black pepper.
    2. 2
      Heat the 2 tablespoons olive oil in a 24cm non-stick frypan, add the onions, chopped sage and rosemary and walnuts and cook over a medium heat for 2 minutes.
    3. 3
      Add the egg mixture and combine well, then cook over medium heat without stirring, until the top is nearly set.
    4. 4
      Sprinkle with Parmesan and top with the whole sage leaves, then place under a hot broiler and cook until the top is browned.
    5. 5
      Cool slightly then slide onto a serving plate.
    6. 6
      Serve in wedges, drizzled with a little of the extra olive oil and aged balsamic vinegar.

    Ratings & Reviews:


    Nutritional Facts for Herb and Walnut Frittata with Balsamic Vinegar

    Serving Size: 1 (55 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 167.5
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 3.0 g
    Cholesterol 214.2 mg
    Sodium 119.7 mg
    Total Carbohydrate 2.1 g
    Dietary Fiber 0.7 g
    Sugars 0.7 g
    Protein 8.7 g

    The following items or measurements are not included:

    sage leaves

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