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Fast frittata
Frittata with Italian wok vegetables and ricotta
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Ingredients
Directions
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Heat the oil in a large frying pan. Fry the wok vegetable for 5 minutes.
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Beat the eggs with the milk and ricotta. Season with pepper and salt.
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Pour the egg on the vegetables. With the lid on the pan, let it coagulate over a very low heat in 8-10 minutes.
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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.
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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.
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Nutrition
365Calories
Sodium5% DV125mg
Fat42% DV27g
Protein50% DV25g
Carbs2% DV7g
Fiber4% DV1g
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