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Frittata with ricotta

Frittata with ricotta, fresh herbs and pesto sauce

Incredibly useful protein breakfast, packed with cellulose, antioxidants and vitamins A, E and K. The best way to start the morning!

Ingredients

EGGS — 10 pieces.
RICOTTA — 225 g
Red onion — 1 pc.
SALAD MIX — 450 g
FRESH BASIL — 1 beam
Petrush — 1 bundle
FRESH MINE — a few twigs
GARLIC — 1 tooth
CEDAR NUTS — 1 tbsp. L.
THE THIRD PARMESAN — 2 tbsp. L.
RED WINE VINEGUS — 1 tbsp. L.
Olive oil — 100 ml
Salt — 1/2 tsp.
Black pepper — 1/2 tsp.
RED PEPPER — pinch

The oven temperature is up to 175 ° C.
In a large frying pan, melt (on medium heat) 1 tbsp. L. Butter. Add finely chopped red onions. Fry it for about four minutes. Stir constantly until it is soft.

Add red pepper and half of your favorite salad mix (it can be spinach and curly cabbage).
Stew for five minutes. The greens should fade and become soft.
Throw it in a colander. Repeat the same operation with the second half of the mix.
All the ready greenery cool a little. Press to get rid of excess water. Transfer to a bowl.

In a large bowl, beat the eggs + grated parmesan + salt + black pepper.
In a bowl with herbs, add the wine vinegar. Then add the ricotta and a pinch of black pepper. Stir well.
Combine the beaten eggs with stewed greens and ricotta.

In a large frying pan (over medium heat), heat a tablespoon of olive oil. Pour the egg mixture. Fry the frittata for about 8 minutes until the edges come to grips. Then put in the oven for 15 minutes until ready.

While the fritata is being cooked, make the pesto sauce.
Chop the parsley, basil, mint, garlic and pine nuts into the blender. Gradually add to the green 1/3 tbsp. Olive oil, then by 1/4 tsp. Salt and pepper. After a couple of minutes, the pesto will be ready.

Take the frying pan with the finished fritata from the oven. Turn over to the dish. Cut into eight pieces. Add a little pesto on top.
Serve to the table. Bon Appetit!

 

Frittata

 

Frittata with stewed cabbage

Instead of the usual omelette, try to prepare an Italian frittata with curly cabbage and tomatoes. This high protein breakfast is also rich in iron and antioxidants, which destroy cancer cells, and also contains only seven grams of carbohydrates.

Ingredients

EGGS 6 pcs.
EYE WHITE 4 pcs.
DRIED COAT KABSTA 2 cups
TOMATOES TOMATOES 120 g
THERMAL PARMESAN 3 tbsp. L.
FRESH OREGANO 2 tbsp. L.
SALT 3/4 tsp.
PEPPER 1/2 tsp.
OLIVE OIL slightly

Preheat the oven to 190 ° C, at this time, whisk in a large bowl of eggs, egg whites, salt, pepper, grated Parmesan and finely chopped fresh oregano.
Lubricate with olive oil a heat-resistant form or cast-iron frying pan. On medium heat, fry curly cabbage (preferably extinguish it in advance and wring out excess moisture) and halves of cherry tomatoes for about three minutes. Add the eggs to them and mix all the ingredients so that they are evenly distributed in shape.
Put the frying pan in the oven and bake until done (about 20 minutes). Cut the frittata into four parts and invite everyone to have breakfast!

 

Frittata.

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