Long hairstyles after 60

Recipe for Healtly Hair and Skin

Italian-style Frittata

SERVES 6

25 g/1 oz/2 tbsp butter or margarine 450 g/1 lb leaf spinach, stalks discarded, washed and dried

6 eggs, beaten

45 ml/3 tbsp single (light) cream Salt and freshly ground black pepper Grated nutmeg 1 garlic clove, chopped 60 ml/4 tbsp olive oil 30 ml/2 tbsp grated Pecorino cheese or semi-soft cheese, cut into small cubes

6 walnuts, chopped Lettuce Tomatoes

French Dressing ( 303) or use bought

In a pan. melt the butter or margarine, add the spinach and cook for 5 minutes. Remove and squeeze out the surplus water to make it as dry as possible. Chop the cooked spinach. Blend the beaten eggs with the spinach, cream and seasoning, including the garlic. In a shallow frying pan (skillet) 20 cm/8 in diameter, heat the oil until smoking. Stir in the egg mixture and scramble a little. Sprinkle with grated Pecorino cheese or the cubes of semi-soft cheese and the walnuts. Cook, without stirring, for 2 minutes, making sure the bottom does not stick to the pan. When the underside is brown, place a cover or large plate over the omelette. Turn the pan upside down to turn the frittata on to a plate. Slide it from the plate back into the pan, adding a little oil. Brown on other side for 1 minute. When ready, the frittata should be soft but set like a sponge cake. Serve on a large, flat plate. Cut into wedges and serve with lettuce, tomatoes and French Dressing.

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Long hairstyles after 60

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