Garden frittata
Instructions
Wash and dry the Salad Greens.
Cut them into thin strips and make them wither in butter with a little salt.
Beat the eggs with a pinch of salt and grated provolone and pay it to the pan with the salads.
Bake the omelet on both sides and serve hot.
Ingredients and dosing for 4 persons
- 6 eggs
- 1 head of lettuce salad
- 1 head of chioggia salad
- 50 g of butter
- 50 g of provolone cheese
- Salt