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Salmon frittata with beet-potato salad
Frittata recipe (Italian version of the omelet) with salmon, potatoes, dill, onion, beetroot and chard.
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Ingredients
Directions
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Wash the bantam and halve the size.
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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.
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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.
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Beat the eggs and season with pepper and salt. Put in the salmon and half of the dill.
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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.
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Fry the frittata on medium heat with a lid on the pan in 10 min. Until done. The egg must be completely solidified.
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Meanwhile, peel the beetroot and cut into thin segments.
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Mix the oil, the dill-horseradish dressing, chard, dill and stew with the beetroot and season with salt and pepper.
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Cut the frittata into quarters, spread over the plates and serve with the salad.
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Nutrition
770Calories
Sodium18% DV435mg
Fat66% DV43g
Protein66% DV33g
Carbs19% DV58g
Fiber48% DV12g
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