Frittata with spinach, artichoke hearts and paprika

Name: frittata with spinach, artichoke hearts and paprika
Total time: 50 min
Yield: 4
Ingredients: 150 gram gorgonzola; 2 pieces roasted peppers, in strips; 1 look artichoke hearts; 50 gram Parmesan cheese; 500 gram Spinach; 2 toe garlic; 2 tablespoon olive oil; 6 egg

Ingredients

Directions

Preheat the oven to 200 ° C.
Line the roasting tray with parchment paper with a raised edge protruding above the roasting tray.
Heat the oil in a stirring stir fry the garlic glassy.
Spoon the spinach by hand and let it sink in a high heat.
Add some salt and pepper.
Let the spinach drain in a sieve.
Beat the eggs with the Parmesan cheese and pour this mixture into the roasting dish.
Spread the spinach over it and also press the artichoke hearts and the dry-cut pepper bars into the egg mixture.
Put the pieces of gorgonzola on it.
Slide the roasting pan into the oven and bake the frittata golden brown and cooked for 25-30 minutes.
Allow the frittata to cool and cut into pieces, wrap the pieces in baking paper and place them in a storage box.