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A unique frittata featuring snails, potatoes, bacon, and peas fried together with eggs and finished with fresh parsley.
A vegetarian frittata featuring concentrated sautéed mushrooms and melted Fontina cheese, finished under the grill for a soft set.
A vegetarian frittata featuring sautéed shallots, cavolo nero, and peppers, topped with melted Pont l'Évêque cheese and oven-baked.
A quick smoked salmon and vegetable frittata served with a zesty red pepper dressing, Greek yoghurt, and crispy capers.