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.
CategoryMain Cource, SaladsCuisineItalianCooking MethodFrying, TossingDietLow Calorie, Low Fat, Vegetarian
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