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Frittata with spring vegetables
 
 
4 ServingsPTM20 min

Frittata with spring vegetables


Italian omelette with corn, peas, red pepper, goat's cheese, parmesan cheese and herbs.

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Directions

  1. Preheat the oven grill to the highest setting.
  2. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into narrow strips.
  3. Tear the leaves of the parsley and fresh mint into pieces.
  4. Cook the peas and corn for 30 seconds. and pour them off.
  5. Break the eggs into a bowl, add pepper and salt and beat them with a fork.
  6. Place a ovenproof frying pan with 21 cm diameter non-stick coating on medium heat.
  7. Put in the oil and pour the eggs. Stir with a wooden spoon until the eggs start to solidify.
  8. Now turn off the heat so that the frittata is still best liquid and therefore not done.
  9. Sprinkle the peas, corn and most of the herbs.
  10. Crumble the goat's cheese. Divide that over the eggs together with almost all red pepper.
  11. Grate the cheese. Sprinkle with salt, pepper and Parmesan cheese.
  12. Carefully place the pan under the grill for 3-4 minutes until the cheese turns golden yellow and bubbles and the frittata is tender.
  13. Sprinkle the frittata with the rest of the red pepper and herbs.


Nutrition

255Calories
Sodium12% DV290mg
Fat28% DV18g
Protein34% DV17g
Carbs2% DV5g
Fiber8% DV2g

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