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Granddbarb
Minifrittata with chorizo and zucchini
Minefrittata of zucchini, chorizo, sage, mountain cheese abondance, eggs and whipped cream served with a salad.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grate the zucchini on a coarse grater. Put the zucchini in a ball sieve and sprinkle with the salt. Let stand for 15 minutes so that the moisture leaks out.
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Meanwhile, put the paper cake molds in the cavity molds.
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Beat the eggs in a large bowl. Cut the chorizo into small pieces, finely chop the leaves and add together with the whipped cream.
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Push the rest of the liquid out of the zucchini with a spoon. Dab the zucchini dry with kitchen paper and add. Season with pepper.
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Cut the cheese into pieces. Fill the cake molds with egg mixture and sprinkle with the cheese.
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Bake the frittata in about 50 minutes in the middle of the oven until golden brown. Meanwhile, mix the oil with the lettuce and season with pepper.
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Remove the frittata from the oven and carefully remove them from the muffin mold. Serve with the salad. Yummy! .
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Nutrition
170Calories
Sodium18% DV435mg
Fat22% DV14g
Protein16% DV8g
Carbs1% DV2g
Fiber4% DV1g
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