{"version":"1.0","provider_name":"Rezeptor","provider_url":"https:\/\/blog.zeit.de\/rezeptor","author_name":"Thorsten Lange","author_url":"https:\/\/blog.zeit.de\/rezeptor\/author\/thorsten-lange","title":"Polenta-Frittata - Rezeptor","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"mwxRUzd4xN\"><a href=\"https:\/\/blog.zeit.de\/rezeptor\/2009\/12\/17\/polenta-frittata_1468\">Polenta-Frittata<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blog.zeit.de\/rezeptor\/2009\/12\/17\/polenta-frittata_1468\/embed#?secret=mwxRUzd4xN\" width=\"600\" height=\"338\" title=\"&#8222;Polenta-Frittata&#8220; &#8212; Rezeptor\" data-secret=\"mwxRUzd4xN\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"Streng genommen ist eine Frittata ja ein Omelett, also aus Eiern hergestellt. Diese interessante Variante aus Maisgries kommt als Vorspeise oder\u00a0 \u2013 mit einem knackigen Salat \u2013 als vegetarisches Hauptgericht auf den Tisch.","thumbnail_url":"https:\/\/blog.zeit.de\/rezeptor\/files\/2009\/12\/051209.jpg"}