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For some, the fish fried, baked or boiled can be totally unattractive in a plate. But think about it: salads, pasta, fried with various spices or why not breaded. The recipe that I propose is an adaptation Quiche with Mozzarella (Caprese Quiche), but with more flavor. Not only because of the salmon, but garlic, nutmeg and basil.
7 eggs third cup milk, not too fat pinch of nutmeg half a teaspoon of Italian seasoning quarter teaspoon garlic powder a pinch of pepper a pinch of salt 3 tomatoes, sliced 120g mozzarella 10 basil leaves, chopped 200g salmon (smoked or left a few minutes on the grill)
Let's see now how it is simple: hot oven. Grease panlasang pinoy a pie pan with oil or butter and set aside. Blend eggs in a bowl. Add milk, nutmeg, spices Italian, garlic powder, salt and pepper. Beat well and gives everything away.
The next layer is the salmon, which you can sprinkle in thin strips or pieces over the entire surface of the tray. Pour egg mixture gently over the salmon. If necessary, press gently with a spatula. Leave baking panlasang pinoy for 35-40 minutes. panlasang pinoy
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