Vi suggeriamo quest’oggi una serie di idee per realizzare delle ottime omelette o frittatine (qualora preferissimo il corrispondente italiano!) da degustare durante un pranzetto o cenetta infrasettimanale. Sono ricette facili e veloci e soprattutto leggere!
Frittata fontina e salmone: super rassodante
Ingredienti (per una persona)
- Un uovo
- 20 g di fontina
- 30 g di salmone affumicato
- 100 g di erbette
- un cucchiaio di olio extravergine di oliva
- peperoncino e sale q.b.
Preparazione:
Sbattere l’uovo in una ciotola e unire sale e peperoncino. Lessare e strizzare le erbette. Tagliare la fontina a listarelle. Versare l’olio in una padella antiaderente e scaldare. Aggiungere l’uovo sbattuto a cucchiaiate. Far rapprendere bene e scuotere la padella in modo che l’uovo non si attacchi al fondo. Quando l’uovo è rappreso, mettere ai centro le erbette lessate (ben strizzate), la fontina e le fettine di salmone affumicato. Richiudere l’omelette su se stessa e rivoltarla sull’altro lato.
Frittata ai carciofi: per riattivare l’intestino pigro
Ingredienti (per una persona)
- Un uovo
- tre carciofi
- 40 g di ricotta
- un cucchiaio di parmigiano grattugiato
- un cucchiaio da tè di olio extravergine di oliva
- uno spicchio di aglio
- prezzemolo e sale q.b.
Preparazione:
Tagliare i carciofi a spicchi, dopo averli tenuti in acqua e limone per mezz’ora; asciugare i carciofi e sistemarli in un tegame antiaderente. Aggiungere aglio, olio, poca acqua e cuocere. A parte, sbattere l’uovo con prezzemolo tritato, ricotta e formaggio grattugiato; amalgamare il composto. Versarlo in modo omogeneo sui carciofi e cuocere a fuoco basso per pochi minuti.
Frittata prosciutto e spinaci: per saziarti subito
Ingredienti (per 4 persone)
- Due uova
- 130 g di farina
- 200 g di latte magro
- 100 g di prosciutto crudo magro
- 100 g di spinaci
- burro
- sale
Preparazione:
Versare in una terrina la farina setacciata, aggiungere le uova intere e il latte. Battere il composto con la frusta e salare. Lessare gli spinaci e dopo 10 minuti scolarli, strizzarli e tritarli. Mettere sul fuoco una padella antiaderente col burro, versare il composto e cuocere le crépes da ambo i lati, toglierle dal fuoco e disporle su un piatto, guarnirle con prosciutto e un po’ di spinaci. Le crépes si prestano a essere utilizzate come dessert utilizzando come ingredienti mele, pere, banane, uvette, cannella, marmellata, miele e crema pasticciera, che si aggiungono all’impasto di uova (senza sale).
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