DinnerBooks
Broccoli-Free with Fataost

Broccoli-Free with Fataost

Cooking Time40 m
Ingredients14
DifficultyHard
0
0
wwentorme95
Broccolin can really take place here, along with potatoes and fat cheese that make the fritta good enough to last for both lunch and dinner. Everything goes together quickly and then gets to take care of the oven while you fix the tomato salad next to it. It becomes a simple right with a lot of taste and nice sting from the healthy side.

Ingredients

4 servings
  • Step: 1
    1 st broccoli (about 250 g)
  • Step: 2
    1 st yellow onions
  • Step: 3
    2 msk olive oil
  • Step: 4
    salt
  • Step: 5
    black pepper
  • Step: 6
    8 st eggs
  • Step: 7
    1 dl cream
  • Step: 8
    1 st lemon (finished shell)
  • Step: 9
    200 g cooked potatoes
  • Step: 10
    150 g fataost
  • Step: 11
    250 g cherry tomatoes
  • Step: 12
    2 tsk olive oil
  • Step: 13
    1 tsk sherry vinegar
  • Step: 14
    2 msk persley

Instructions

  • Step: 1
    Put the oven at 200°C, over and underheat.
  • Step: 2
    Fritta: Share broccoline in smaller bouquets. Scale and slice the trunk thin. Scale and slice the onion.
  • Step: 3
    Stoke broccoli and onion in the olive oil in a pan (or see tips). Spice with salt and pepper.
  • Step: 4
    Wrap up eggs, cream, 1/2 tsp salt (for 4 ports) and lemon shells in a bunke.
  • Step: 5
    Cut the potatoes in discs and turn down the eggsome along with broccoli and onion.
  • Step: 6
    Lubricate an oven shape, about 20x30 cm (for 4 ports), and pour into the batter. Smula over the fetaost.
  • Step: 7
    Rescue in the middle of the oven about 20-25 minutes, until the fritta has stopped.
  • Step: 8
    Tomato salad: Divide the tomatoes into halves and mix with olive oil, vinegar and hacked parsley.
  • Step: 9
    Serve the fritta with the tomato salad.

Näring

Calories534kcal
Carbohydrates18g
Fat40g
Protein25g
Serving Size4serving

Comments