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🍽️ Frittata al forno con pomodoro e mozzarella

505 kcal · 30 min · 4 porzioni

Ingredienti

• Eggs 12 pcs.
• Salt pinch
• Pepper, black ground pinch
• Nutmeg, ground 0.5 tsp.
• Garlic cloves 1 pcs.
• Organic Lemon 0.5 pcs.
• Olive oil 4 tbsp.
• Mozzarella 2 pcs.
• Basil, fresh 20 g
• Vine tomatoes 3 pcs.
• Balsamic cream 1 tbsp.

Preparazione

1. 1. Preheat the oven to 190 degrees fan-forced.
2. 2. Beat the eggs in a medium bowl.
3. 3. Season the egg mixture with salt, pepper and grated nutmeg.
4. 4. Peel the garlic clove and press it finely through or chop it small.
5. 5. Grate the lemon zest finely.
6. 6. Add the garlic and lemon zest to the egg mixture.
7. 7. Heat two tablespoons of olive oil in a pan.
8. 8. Pour the egg mixture into the hot pan.
9. 9. Let the omelet set at high heat for about three to four minutes.
10. 10. Stir the omelet once or twice while doing so.
11. 11. Slice the mozzarella into thin slices.
12. 12. Tear one third of the mozzarella into small pieces by hand.
13. 13. Stir the mozzarella pieces into the still half-liquid omelet.
14. 14. Pluck the basil leaves from the stems.
15. 15. Add one third of the basil leaves to the omelet.
16. 16. Slice the tomatoes into thin slices.
17. 17. Topp the omelet with the tomato slices.
18. 18. Distribute the remaining mozzarella slices on the omelet.
19. 19. Place the pan in the oven for about 15 minutes.
20. 20. Take the omelet out of the oven.
21. 21. Let the omelet cool down briefly.
22. 22. Drizzle the finished omelet with some olive oil.
23. 23. Add some balsamic vinegar.
24. 24. Season the omelet finally with salt and pepper.
25. 25. Garnish the omelet with the remaining basil leaves.
26. 26. Serve the omelet directly.

Valori per porzione

• kcal: 505
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 8 g