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Frittata with spinach and pecorino
Frittata with onion, garlic, spinach, nutmeg and Pecorino Romano.
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Ingredients
Directions
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Preheat the oven to 225 ° C. Cut the onion into thin parts. Cut the garlic into slices. Heat the olive oil in a frying pan with ovenproof handles. Fry the fruit here in the onion and garlic.
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Spoon the spinach through and let the leaves shrink to half-high heat.
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Grate the Pecorino Romano. Beat the eggs with the pecorino and add salt, pepper and nutmeg to taste. Pour the egg mixture over the spinach and stir everything.
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Nutrition
175Calories
Sodium29% DV705mg
Fat20% DV13g
Protein22% DV11g
Carbs1% DV4g
Fiber12% DV3g
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