The frittata in salad is a fresh and light dish, ideal for summer. The eggs combine with crispy zucchini and arugula to create a delicious mix of flavors. Grated Parmesan cheese adds a creamy note, while basil provides freshness. Accompanied by tomato sauce and a sprinkle of grated bottarga, this frittata is a burst of taste. Enjoy with a drizzle of olive oil and a glass of white wine type Vernaccia.
Beat the eggs in a bowl with the Parmesan, a pinch of salt, and a grind of pepper
Divide the mixture in two and add tomato sauce to one half and chopped basil to the other
Prepare 4 small frittatas in a non-stick pan lightly greased with a drop of oil, let them cool, and cut them into strips
Trim the zucchini, cut them into long strips with a peeler, and blanch them in slightly salted boiling water for one minute
Divide the arugula among 4 flat plates, mix the zucchini with the frittata, and place them in the center of the plates
Heat the oil with the white wine in a small saucepan and reduce over medium heat for 2 minutes, add the bottarga, and dress the salads with this sauce
Non-stick pan
Whisk
Grater
Italia
| Energy (kcal) | 96.22 |
| Carbohydrates (g) | 0.92 |
| of which Sugars (g) | 0.88 |
| Fat (g) | 6.93 |
| of which Saturates (g) | 1.87 |
| Protein (g) | 4.95 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.06 |
