Sweet potato, spinach, and feta frittata
Ciabatta Caprese with prosciutto and arugula
Difficulty
Easy 👌15
min.
Preparation
15
min.
Baking
0
min.
Resting
Ingredients
| 1 | ciabatta |
| 50 g | prosciutto |
| 30 g | arugula |
| 4 tbsp | pesto Genovese |
| 3 | tomatoes |
| 1 | onion |
| 300 g | mushrooms |
| 2 | mozzarella |
| salt | |
| pepper | |
| balsamic reduction for serving |
Metric
Imperial
How-To Videos
Utensils
- oven
- parchment paper
- knife
- cutting board
Nutrition per serving
Cal
1056
1056
Protein
55 g
55 g
Fat
45 g
45 g
Carb
106 g
106 g
Step 1/7
- 1 ciabatta
- 4 tbsp pesto Genovese
- oven
- parchment paper
- knife
Pre-heat the oven to 200°C/390°F. Halve ciabatta and spread pesto on top.
Step 2/7
- 3 tomatoes
- 1 onion
- salt
- pepper
- cutting board
Slice tomatoes and onion, lay over the ciabatta, then season with salt and pepper.
Step 3/7
- 300 g mushrooms
Slice mushrooms and lay on top.
Step 4/7
- 2 mozzarella
Repeat with the mozzarella.
Step 5/7
- oven
Put in oven and bake for approx. 15 – 20 min. at 200°C/390°F until mozzarella has melted.
Step 6/7
- 50 g prosciutto
Tear prosciutto into small pieces and lay out on hot ciabatta.
Step 7/7
- 30 g arugula
- balsamic reduction for serving
Add a good portion of arugula. Tip: drizzle some of your favorite salad sauce or balsamic reduction over it.
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in Berlin