A delicious carrot frittata filled with arugula and wild salmon, perfect for a quick and tasty lunch.
Step 1 of 3: In a bowl, combine the eggs with the grated carrots, oil, and salt.
Step 2 of 3: Cook in a oiled, already hot pan on both sides with a lid on.
Step 3 of 3: Fill with salmon and arugula, or however you prefer.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs, Fish, and Milk
| Average values | Per serving100 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 387 kJ92 kcal | 387 kJ92 kcal |
| Fat | 5.22 g | 5.22 g |
| of which saturated fatty acids | 1.9 g | 1.9 g |
| Carbohydrates | 3.04 g | 3.04 g |
| of which sugars | 3.04 g | 3.04 g |
| Fibre | 1.24 g | 1.24 g |
| Protein | 7.88 g | 7.88 g |
| Salt | 0.12 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
