Filter
Reset
Sort ByRelevance
HEART-OF-MIDLOTHIAN
Spinach frittata
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil and fruit the onion rings on a low setting until lightly caramelised. Add a pinch of salt and the oregano and allow to cool.
-
Meanwhile, steam the spinach for about 5 minutes in a colander or steam basket over a layer of boiling water. Change every minute. Chop the spinach coarsely and squeeze out the excess moisture.
-
Beat the eggs with the ricotta, a pinch of salt and pepper. Spoon the fried onion and spinach.
-
Wipe the frying pan clean and heat the rest of the oil. Pour the spinach mixture into the pan and smooth. Leave covered in a low setting for about 5 minutes.
-
In the meantime, heat the oven grill. Divide the blue cheese over the frittata and garnish in the pan briefly under the grill.
-
45 minLunchskinny bovine, oil, Bumbu spice for rendang, coconut milk, vinegar, sugar, turmeric, cucumber, butter, flour, egg, bread-crumbs, frying oil,rendang croquettes with sweet and sour cucumber
-
20 minLunchegg, milk, water, Parmesan cheese, fresh fresh mint, green asparagus, olive oil, Dutch shrimp,asparagus omelette with dutch shrimps and mint
-
20 minLunchmultigrain triangel, corn roll, smoked salmon, fresh chives, fresh dill, egg yolk, White wine vinegar, mustard, olive oil, orange juice,multigrain cereal with smoked salmon and orange mayonnaise
-
10 minLunchshawarma sandwiches, sambal Badjak, apricot jam, forest outing, pig farm,spicy shoarma roll with fricandeau
Nutrition
415Calories
Sodium0% DV0g
Fat45% DV29g
Protein54% DV27g
Carbs2% DV7g
Fiber0% DV0g
Loved it