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Sole frittata 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.
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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

Sole frittata

Rate this recipe
10 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

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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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