Frittata with broccoli and sweet pepper
4 servings
15 minutes
Frittata with broccoli and sweet pepper is a classic Italian omelette. The main ingredient here is not eggs, but coarsely chopped vegetables, so there should be a lot of them. The eggs only fix the structure. The result is a voluminous, textured and beautiful dish. The frittata is first fried in a frying pan, and then sent to the oven - so that the middle hardens, and the edges do not dry out. If you do not have an oven, cover the frying pan tightly with a lid and reduce the heat. There are many varieties of frittata. In Naples, they even add pasta to it.
1
Mix eggs with salt, ground nutmeg, and paprika.
- Chicken egg: 6 pieces
- Nutmeg: to taste
- Paprika: to taste
- Salt: to taste
2
Break the broccoli into florets, peel the pepper and cut it into thin strips. Slice the onion into thin half-rings.
- Broccoli cabbage: 150 g
- Sweet pepper: 3 pieces
- Red onion: 1 head
3
Finely chop garlic and parsley, mix them with lemon juice and olive oil.
- Garlic: 2 cloves
- Parsley: 20 g
- Lemon: 0.3 piece
- Olive oil: 50 ml
4
Sauté chopped onion in butter until soft, add broccoli and sauté for a minute, then add pepper and sauté for another minute, add a pinch of thyme leaves, after a minute add parsley with garlic in lemon juice and oil, and after thirty seconds pour in the eggs.
- Red onion: 1 head
- Butter: 30 g
- Broccoli cabbage: 150 g
- Sweet pepper: 3 pieces
- Thyme: 1 bunch
- Parsley: 20 g
- Garlic: 2 cloves
- Lemon: 0.3 piece
- Olive oil: 50 ml
- Chicken egg: 6 pieces
5
When the eggs start to set, send the pan to a preheated oven at 180 degrees for seven to ten minutes. Serve seasoned with salt, pepper, and sprinkled with thyme leaves.
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 1 bunch