Name: Moroccan frittata with salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 pieces Egg; to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic; 1⁄2 piece Red pepper (sweet); 50 g Carrot; 1 Tbsp Coconut milk; 1 Tbsp Olive oil (mild); 1⁄2 Tbsp Ras el Hanout; 75 g Broccoli; 50 g Mixed lettuce; 1⁄2 Tbsp Olive oil (extra vierge); 1 Tbsp Balsamic vinegar; 1 Tbsp Raisins; 15 g Almond flakes

Nuts

Nightshade

Chicken egg

Culicool

Food processor

Breakfast

Lunch

Dinner

Snack

Paleo

Vegetarian

Sirtfood

Salad:

Moroccan frittata with salad

 Cut the bell pepper into small pieces. Peel the carrot and make thin strings with a peeler. Cut it into small pieces again. You can cut the broccoli small or you can make broccoli rice with a food processor. 

 Heat the oil in a large frying pan. Fry the vegetables together with the garlic and ras-el-hanout for 5 minutes. 

 Beat the eggs with the milk, pepper and salt in a large bowl. 

 Remove the fried vegetables from the pan and place in the bowl. Stir the egg vegetable mixture well. 

 Put some oil in the frying pan. Pour the egg and vegetable mixture back into the pan. Allow to set for 5-8 minutes with the lid on the pan over very low heat. 

 Place a plate on the pan, turn the frittata onto the plate and slide it back into the pan. (or slide the frittata on a lid and turn it around. That&#39;s how we always do it!) 

 Bake the frittata for another 2-3 minutes until golden brown and crispy. 

 Make the lettuce with the balsamic vinegar and olive oil. Add half of the almond shavings. 

 Sprinkle the rest of the almond shavings over the frittata. Cut the frittata into slices and serve with the salad. 

Moroccan frittata with salad

Moroccan frittata with salad

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