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Mmmm, how good does that look please? The frittata comes from Italy and is enjoyed there as a whole meal and in small pieces as an aperitivo. We created them vegan using our vegan egg and meatball. Bellissima!
40 mins
5
60 g Easy to Mix Vegan Egg
1/2 pack of vegan meatballs
1/2 onion
1 teaspoon dried oregano
1 teaspoon dried thyme
1 red pepper
1/2 bunch of parsley
a handful of arugula
Pasta e Basta spice
Green Sauce:
130 g soaked cashews
120ml water
1 bunch of coriander
1/3 green chili
3 cloves of garlic
Juice of one lime
1 tbsp salt
Prepare the meatballs according to instructions
Peel the onion and cut it into fine cubes
Mix the meatball mixture with the onions and the dried thyme and oregano and chill
While the mixture is cooling, wash and dice the peppers
After cooling, form the meatball mixture into small balls and fry them in a pan with oil
Prepare the Easy To Mix Vegan Egg with water and add the diced peppers
After the meatballs have been fried on all sides, add the egg mixture and simmer with a lid for about 15 minutes
While the frittata is frying, you can prepare the green sauce by putting all the required ingredients in a blender and briefly blending at the highest level
For the frittata, roughly chop half a bunch of parsley
Cut the cooked frittata into equal-sized pieces and top with some chopped parsley, rocket, green sauce, salt, pepper and the Pasta e Basta seasoning