Informations supplémentaires
30 min.
|
541 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400 ° F. Chop the garlic, the dill and the chives. Slice the lemon in half. Cut the potatoes into 2 or 4 pieces depending on the size. Slice the shallot. Cut the ciabatta bread in half lengthwise. Whisk the eggs in a bowl.
2. Cook the potatoes
In an oven-safe pan, over medium heat, add a drizzle of olive oil. Cook the potatoes 4-6 minutes. Add the garlic and half of the shallot. Cook for another 1-2 minutes. Add the spinach and season with salt and pepper.
3. Assemble and cook in the oven
Make a layer at the bottom of the pan with the potatoes, add the eggs, the herbs and the goat cheese in pieces. Bake for 10-15 minutes.
4. Cook the bread
Spread the ciabatta on a baking sheet. Drizzle with olive oil. Bake for 8-10 minutes.
5. Make the salad
In a bowl, combine the arugula with the rest of the shallot, the juice of half a lemon and a drizzle of olive oil. Add salt and pepper to taste.
6. Plate your dish
Serve the frittata with the cibatta croutons and the salad. Bon appetit!
200gFingerling Potatoes
1unitGoat Cheese
3unitFresh egg
1unitGarlic Clove(s)
1unitShallot
1unitChives and Dill
30gBaby Spinach
30gArugula
1unitLemon
1unitCiabatta Bread
What you need
Baking dish, bowl, oven safe pan.
541 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
34g
52%
cholesterol
315mg
105%
fiber
3g
12%
protein
25g
saturated
13g
65%
sodium
477mg
20%
sugar
6g
trans
0g