FRITATA WITH VEGETABLES (150 G), BEIJING CABBAGE SALAD WITH ARUGULA (100 G) AND C. BREAD (30 G)

RatingDifficultyBeginner
Yields1 Serving
Cook Time25 minsTotal Time25 mins
For fritata:
 2 Eggs
 100 g A tomato
 30 g Black olives
 30 g Onion
 20 g Feta *
 3 g Butter
 10 g Parsley or dill
 Spicetaste
 30 g Whole wheat bread
For salad:
 85 g Chinese cabbage
 15 g Arugula
 1 tsp Olive oil
 ½ French mustard
 Sea salttaste
 Peppertaste
 Lemon juicetaste
For fritata:
1

Wash, dry, chop parsley and dill. Mix with eggs, salt and pepper.

2

Chop the onion, grease the pan with a minimum amount of oil, add olives. Fry in a hot dry pan until soft. Pour in egg mixture.

3

Put the tomato on the omelet, rub it on top or crumble the feta. Cook under the lid until eggs are ready.

For salad:
4

Finely chop the cabbage, combine with arugula, season with spices, oil, mustard and lemon juice. Serve with frit and bread.

* feta can be frozen and rubbed into the finished dish. So the cheese is stored longer and for taste it needs much less.

Ingredients

For fritata:
 2 Eggs
 100 g A tomato
 30 g Black olives
 30 g Onion
 20 g Feta *
 3 g Butter
 10 g Parsley or dill
 Spicetaste
 30 g Whole wheat bread
For salad:
 85 g Chinese cabbage
 15 g Arugula
 1 tsp Olive oil
 ½ French mustard
 Sea salttaste
 Peppertaste
 Lemon juicetaste
FRITATA WITH VEGETABLES (150 G), BEIJING CABBAGE SALAD WITH ARUGULA (100 G) AND C. BREAD (30 G)

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