201

share on

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts

ingredients

servings

6

Eggs

4 unit

Food yeast flakes

1 spoon

Rocket salad

30 oz

Mixed mushrooms

250 oz

Walnuts with shell

4 unit

Dry tomatoes

2 unit

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Natural sea salt

to taste

Chili powder

to taste

starters from Italy

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and w...

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts

vegetarian with eggs with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts

A tasty perfect omelet roll as an appetizer, or as an aperitif. Discover all the secrets of this dish here: https://morettoschefs.com/2016/05/23/wrap-di-frittata-con-rucola-funghi-pomodori-secchi-e-noci/

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 1

step 1

We start from the omelette: whisk briefly the eggs with a pinch of salt, just long enough to mix them.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 2

step 2

Now Heat a frying pan by edges lower excellent text to bake the piadina with a dolio wire and depending on the size of the pan, pour one or more ladles of beaten eggs.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 3

step 3

Your omelette should be only a few millimeters high. Let it cook for a few minutes, turn it and then you also cook dallaltro side.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 4

step 4

Mettela in a dish freddarla, if you had more frittatine each interspersed with one to two sheets of kitchen paper.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 5

step 5

Let us then the filling: clean the mushrooms and slice them, meanwhile Soak dried tomatoes in two fingers of water.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 6

step 6

Heat up a drone down a dolium spoon with garlic cloves and a pinch of pepper.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 7

step 7

When the oil is hot increase the heat slightly and add the mushrooms, making them brown well.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 8

step 8

Once cooked remove from the heat, remove garlic and salt only at this point.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 9

step 9

Now Wash the arugula, dry it well and cut it into small pieces. Also take the tomatoes, drain them and cut into strips.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 10

step 10

Add the mushrooms, now cold, arugula, cherry tomatoes and walnuts and stir.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 11

step 11

Take the omelette and poggiatela on a fairly large aluminum foil.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 12

step 12

Fill it evenly with the stuffing, leaving about 1 cm border around and, with the aid of lalluminio, the tightly rolled omelette.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 13

step 13

Close lalluminio like candy and put your wrap to harden in the fridge for at least 3-4 hours.

Wrap the frittata with arugula, mushrooms, sun dried tomatoes and walnuts step 14

step 14

Just before serving, discard the wrap and cut into slices about 2-3 cm.

Loading pic