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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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25 minLunchchicken breast, chicken broth from tablet, chicken bouillon, orange, rice, fresh chives, dried chives, white almonds, cashew nut, orange juice, sunflower oil, honey, medium sherry,spanish rice salad with chicken and orange
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20 minMain dishSpaghetti, garlic, unroasted walnuts, traditional olive oil, fresh spinach, creme fraiche, grated young cheese,spinach spaghetti
Nutrition
175Calories
Sodium29% DV705mg
Fat20% DV13g
Protein22% DV11g
Carbs1% DV4g
Fiber12% DV3g
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