The frittata in salad is a fresh and light dish, ideal for summer. The eggs combine with the crispy zucchini and arugula to create a delicious mix of flavors. Grated Parmesan cheese adds a creamy note, while the basil brings freshness. Served with tomato sauce and a sprinkle of grated bottarga, this frittata is a celebration of flavor. Enjoy with a drizzle of olive oil and a glass of white wine such as Vernaccia.
Beat the eggs with the Parmesan, a pinch of salt and a grind of pepper in a bowl.
Divide the mixture in two and stir tomato sauce into one half and the torn basil into the other.
Make 4 small frittatas in a lightly oiled non-stick frying pan, let them cool and cut them into thin strips.
Trim the zucchini, peel them into lengthwise strips with a vegetable peeler and blanch them in lightly salted boiling water for one minute.
Divide the arugula among 4 dinner plates, mix the zucchini with the frittata strips and arrange them in the center of the plates.
Heat the olive 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 frying pan
Whisk
Grater
Italy
| 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 |
