Filter
Reset
Sort ByRelevance
Rieaane
Salmon frittata with beet-potato salad
Frittata recipe (Italian version of the omelet) with salmon, potatoes, dill, onion, beetroot and chard.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the bantam and halve the size.
-
Boil the bantam in a large pot of water with a little salt in 15 minutes until done. Turn off the heat, drain and let dry with the lid on the pan.
-
Meanwhile cut the salmon into cubes of 1 x 1 cm for the frittata. Pick the dill from the twigs and cut the onions into thin half rings.
-
Beat the eggs and season with pepper and salt. Put in the salmon and half of the dill.
-
Heat 2 tablespoons of oil in 2 frying pans, spread the onion over it and bake for 2 minutes on a high heat. Divide the egg mixture over the pans and scoop.
-
Fry the frittata on medium heat with a lid on the pan in 10 min. Until done. The egg must be completely solidified.
-
Meanwhile, peel the beetroot and cut into thin segments.
-
Mix the oil, the dill-horseradish dressing, chard, dill and stew with the beetroot and season with salt and pepper.
-
Cut the frittata into quarters, spread over the plates and serve with the salad.
Blogs that might be interesting
-
20 minMain disholive oil, gyros meat strips, onions, paprika mix, floury potatoes, garlic sauce,gyros dish
-
50 minMain dishRed pepper, yellow bell pepper, vegetarian crumbed, cashew nut, forest outing, leaf parsley, ras el hanout, olive oil, zucchini, cocktail tomato,peppers stuffed with nut mince
-
31 minMain dishwater, unsalted butter, zucchini, yellow rice, tikka masala spice paste, mackerel fillet in cans, tastytome tomatoes, bunch onion, fresh flat parsley,camping kedgeree
-
60 minMain dishbutter, shawarma meat, Kale, mix for tagliatelle cream sauce, milk, lasagne sheets, ground cheese,kale lasagne
Nutrition
770Calories
Sodium18% DV435mg
Fat66% DV43g
Protein66% DV33g
Carbs19% DV58g
Fiber48% DV12g
Loved it