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Susan B.
Oven frittata with winter vegetables
Italian omelette with potato from the oven, with carrot, onion, herbs and boiled beets.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the carrot and beetroot and cut into cubes of 1 x 1 cm (brunoise).
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Peel the sweet and firm potatoes and cut this brunoise too.
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Cut the onions into wedges. Ris the leaves of the sprigs of Italian herbs, cut finely and scoop with the oil.
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Put the vegetables and the potatoes in the baking dish and scoop with the herb oil. Sprinkle generously with pepper and salt.
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Bake the vegetables and potatoes in the middle of the oven for about 30 minutes. Spoon halfway.
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Beat the eggs with pepper and salt. Take the dish out of the oven, leave the oven on.
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Spoon the vegetables and pour the egg over them. Put the dish back in the oven and bake the frittata for about 15 minutes.
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Bon appétit! .
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Nutrition
605Calories
Sodium11% DV271mg
Fat51% DV33g
Protein38% DV19g
Carbs18% DV54g
Fiber36% DV9g
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