Tomato frittata from the oven with salad

Name: tomato frittata from the oven with salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 bag fresh dill 15 g; 1 pot tomato sauce with herbs (sugo casa erbe, 690 g); 6 Eggs; 1 bag ground pasta 47 (150 g); 6 tablespoons olive oil; 1 tablespoon flour; 1 bag party rolls draining; 2,5 tablespoon vinegar; 1 bag mixed iceberg lettuce extra (200 g)

A tasty Spanish recipe. The vegetarian main course contains the following ingredients: fresh dill (15 g), tomato sauce with herbs (sugo casa (erbe, 690 g)), eggs, ground pasta cheese (47 (150 g)), olive oil, flour, party rolls (bake), vinegar and mixed iceberg lettuce (extra (200 g)).

Ingredients

Kitchen Stuff

baking tray

Directions

Preheat oven to 225 ° C.
Dill finely.
Put 1/4 dill and 2 tablespoons of tomato sauce in a small bowl.
Beat eggs in large scale.
Rest of tomato sauce, leftover dill, pasta cheese and stir in salt and pepper to taste.
Grease the baking sheet with a little oil and dust it with flour.
Pour the egg-tomato mixture onto the baking tray and let it solidify in the oven for 15 minutes.
Allow to cool for at least 30 minutes and cut into triangles.
Bake buns in a hot oven according to directions on the packaging.
Add to the dish with tomato dill sauce, residual oil and vinegar and stir.
Mix with lettuce just before eating.
Spread lettuce and frittata over 4 plates and add warm rolls..

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Nutrition

740Calories

Sodium5% DV115mg

Fat68% DV44g

Protein64% DV32g

Carbs18% DV54g

Fiber16% DV4g

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