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HEART-OF-MIDLOTHIAN
Spinach frittata
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Ingredients
Directions
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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.
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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.
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Beat the eggs with the ricotta, a pinch of salt and pepper. Spoon the fried onion and spinach.
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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.
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In the meantime, heat the oven grill. Divide the blue cheese over the frittata and garnish in the pan briefly under the grill.
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Nutrition
415Calories
Sodium0% DV0g
Fat45% DV29g
Protein54% DV27g
Carbs2% DV7g
Fiber0% DV0g
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