Sole frittata
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 1 French shallot, thinly sliced
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil *
- 12 fresh asparagus spears, cut into large pieces
- 1/2 zucchini, in half-moon slices
- 1/2 red pepper, thinly sliced
- 1/2 lb. (225 g) sole fillet, diced
- 1/3 lb. (150 g) Nordic shrimp
- 1/3 cup (80 mL) clam juice (or broth)
- 6 Irresistibles Life Smart oméga-3 eggs *
- 3/4 cup (180 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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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