Frittata – an Italian omelette with spinach, tomato and bacon. It is incredibly easy to make and tastes wonderful.
This version is just one of many – you can vary the filling endlessly, and it is a good way to use up whatever you have in the vegetable drawer.
A frittata also works very well as a vegetarian dish; the vegetables alone give this Italian egg dish plenty of flavour.
At home we eat it as a satisfying breakfast, a quick lunch or an easy dinner – on the days when things need to move a little faster.
Personally I prefer a slice of coarse Danish rye bread (rugbrød) with my frittata, but you can also serve it on its own or with a good salad on the side.
Frittata med spinat, tomat og bacon
Hvor meget fetaost skal der i? Det står ikke nævnt i ingredienslisten.
Underligt – det står ikke i min printede version
Nej det lyder underligt, – men det er i hvert fald 100g der skal I, sådan ca, – jeg er vild med feta så har jeg lidt mere kommer det også med i:)