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Frittata with spinach and pecorino
 
 
4 ServingsPTM25 min

Frittata with spinach and pecorino


Frittata with onion, garlic, spinach, nutmeg and Pecorino Romano.

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Directions

  1. 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.
  2. Spoon the spinach through and let the leaves shrink to half-high heat.
  3. 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.


Nutrition

175Calories
Sodium29% DV705mg
Fat20% DV13g
Protein22% DV11g
Carbs1% DV4g
Fiber12% DV3g

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