Sole frittata

Sole frittata
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1

    french shallots, 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)


  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    fresh dill, cut up


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

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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