Filter
Reset
Sort ByRelevance
Flour child
Fast frittata
Frittata with Italian wok vegetables and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large frying pan. Fry the wok vegetable for 5 minutes.
-
Beat the eggs with the milk and ricotta. Season with pepper and salt.
-
Pour the egg on the vegetables. With the lid on the pan, let it coagulate over a very low heat in 8-10 minutes.
-
Put a plate on the pan, turn the frittata on the plate and let it slide into the pan again. Fry the frittata for 2-3 min. Golden brown and crispy.
-
Make the lettuce with the salad dressing. Divide the ricotta into the small salads over the salad. Cut the frittata into points and serve with the salad.
Blogs that might be interesting
-
30 minMain dishcrumbly potato, pine nuts, semi-skimmed milk, garlic, traditional olive oil, fresh spinach, grilled yorkshire strips,spinach stew with pit -
25 minMain dishbaby potatoes, Hereford citizen, traditional olive oil, shallot, cucumber, raw vegetables beet julienne, capers, mustard-dill dressing, garlic, fresh flat parsley,hereford burgers with beetroot salad and parsley trotters -
30 minMain dishquick-cooking rice, half-to-half-chopped, Spice meatballs, egg (M), butter or margarine, Italian vegetable mix, sugo with herbs, salt and pepper,meatballs in vegetable sauce -
50 minMain dishfrozen filo pastry, pine nuts, fresh leaf spinach, medium sized egg, white cheese 45, raisins, canned chickpeas, traditional olive oil, Sesame seed,Mediterranean spinach pie
Nutrition
365Calories
Sodium5% DV125mg
Fat42% DV27g
Protein50% DV25g
Carbs2% DV7g
Fiber4% DV1g
Loved it