Ingredients:
Drain and squeeze. In a bowl, beat the egg omelet with ricotta. Add spinach leafless, mix thoroughly then add the noodles. Salt and pepper and mix again.
Heat oil in a nonstick skillet. Pour in and make them for 2 minutes over high heat.
Loosen the frittata with a spatula, place on a plate and put it on the other side in the pan. Cook for 2 minutes until the frittata is cooked evenly.
The baby spinach can be replaced with sorrel, chard or lettuce
- 100 grams of cooked and cold noodles
- 50 grams of fresh spinach
- 2 small eggs
- 60 gr of ricotta
- 2 tsp. Coffee olive oil
- Salt and pepper
Drain and squeeze. In a bowl, beat the egg omelet with ricotta. Add spinach leafless, mix thoroughly then add the noodles. Salt and pepper and mix again.
Heat oil in a nonstick skillet. Pour in and make them for 2 minutes over high heat.
Loosen the frittata with a spatula, place on a plate and put it on the other side in the pan. Cook for 2 minutes until the frittata is cooked evenly.
The baby spinach can be replaced with sorrel, chard or lettuce
Top nutrients provided by a serving of this recipe
Calcium 30% / 325 mg Vitamin B12 64%Vitamin C
Calcium 30% / 325 mg Vitamin B12 64%Vitamin C