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Sole frittata
2013-08-06
https://www.metro.ca/userfiles/image/recipes/frittata-sole-4036.jpg
PT10M
PT10M
PT20M
Preheat your oven's broiler. In a large, non-stick frying pan, cook the shallot in oil. Add the vegetables and sauté a few minutes before adding the fish and shrimp. Pour in the clam juice and lower heat. Continue to cook until the liquid has completely evaporated or until the asparagus is cooked, but still crunchy. Set aside and keep warm.In a bowl, vigorously beat the eggs, incorporate the ricotta and season to taste, then mix to a creamy consistency. Pour this mixture into the frying pan, which had been set aside and gently stir to distribute the ingredients evenly. Continue cooking for approximately 3 minutes Sprinkle with dill and place the frying pan under the broiler for approximately 1 minute Cut the frittata into wedges and serve with a green salad.
4
Metro
3
10
5
2
1 french shallot, thinly sliced
2 Tbsp. (30 mL) extra virgin olive oil
12 fresh asparagus spears, cut into large pices
1/2 zucchini, in half-moon slices
1/2 red pepper, thinly sliced
1/2 lb (225 g) sole fillets, diced
1/3 lb (150 g) nordic shrimp
1/3 cup (80 mL) clam juice (or broth)
6 omega-3 eggs
3/4 cup (190 mL) ricotta
Salt and pepper to taste
2 Tbsp. (30 mL) fresh dill, cut up
Sole frittata
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
1
french shallot, thinly sliced
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
12
fresh asparagus spears, cut into large pices
-
1/2
zucchini, in half-moon slices
-
1/2
red pepper, thinly sliced
-
1/2 lb
(225 g)sole fillets, diced
-
1/3 lb
(150 g)nordic shrimp
-
1/3 cup
(80 mL)clam juice (or broth)
-
6
omega-3 eggs
-
3/4 cup
(190 mL)ricotta
-
Salt and pepper to taste
-
2 Tbsp.
(30 mL)fresh dill, cut up
Preparation
Preheat your oven's broiler. In a large, non-stick frying pan, cook the shallot in oil. Add the vegetables and sauté a few minutes before adding the fish and shrimp. Pour in the clam juice and lower heat. Continue to cook until the liquid has completely evaporated or until the asparagus is cooked, but still crunchy. Set aside and keep warm.
In a bowl, vigorously beat the eggs, incorporate the ricotta and season to taste, then mix to a creamy consistency. Pour this mixture into the frying pan, which had been set aside and gently stir to distribute the ingredients evenly. Continue cooking for approximately 3 minutes Sprinkle with dill and place the frying pan under the broiler for approximately 1 minute Cut the frittata into wedges and serve with a green salad.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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