Italian frittata with peppers, sundried tomatoes and mozzarella

Name: Italian frittata with peppers, sundried tomatoes and mozzarella
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 sweet pointed pepper; 1,5 el mild olive oil; 295 g Sun dried tomato; 1 bulb Mozzarella; 15 g oregano; 6 egg; 250 ml cooking dairy; 4 ciabattina; 75 g arugula lettuce melange; 40 g salad seed mix

A delicious meal without meat: well-filled Italian omelette with soft mozzarella and spicy rocket salad.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C.
Remove the stem and seeds from the peppers and cut the flesh into thin strips. Heat the oil in a frying pan and fry the pepper for 5 minutes.
Meanwhile cut the sundried tomatoes into small pieces and mozzarella in slices. Cut the oregano fine. Beat the eggs with the cooking oil, pepper and salt.
Mix the sundried tomatoes and oregano with the paprika and place in the oven dish. Pour the egg mixture over it and spread the mozzarella slices over it.
Leave to solidify in the oven for about 25 minutes. In the meantime, place the ciabatina on a rack and bake in the oven for the last 10 minutes.
Meanwhile, mix the lettuce with the kernel mix, the oil, pepper and salt. Serve the frittata with the salad and ciabattina.

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Nutrition

710Calories

Sodium0% DV1.280mg

Fat58% DV38g

Protein60% DV30g

Carbs19% DV58g

Fiber36% DV9g

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