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Bill Echols
Italian frittata with peppers, sundried tomatoes and mozzarella
A delicious meal without meat: well-filled Italian omelette with soft mozzarella and spicy rocket salad.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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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.
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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.
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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.
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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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