Frittata with vegetables
2 servings
60 minutes
Vegetable frittata is a light, airy dish from Spanish cuisine that combines the freshness of vegetables with the tenderness of baked eggs. It originates from Mediterranean traditions where simplicity of ingredients meets rich flavor. Sweet pepper adds juiciness and a hint of sweetness to the dish, broccoli provides a soft crunch, and green beans offer a light freshness. Lemon juice and garlic create spicy notes while butter makes the texture even more delicate. Baked in the oven, the frittata develops a golden crust and cooks evenly, making it an ideal breakfast or light dinner. It can be served with herbs and a light salad to enjoy the richness of flavors and nutritional value.
1
Mix eggs with salt and spices.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
2
Break the broccoli into florets.
- Broccoli cabbage: 200 g
3
Clean the pepper and cut it into thin strips.
- Sweet pepper: 3 pieces
4
Slice the onion into thin half-rings.
- Red onion: 1 piece
5
Finely chop the garlic, mix it with lemon juice and olive oil.
- Garlic: 2 cloves
- Lemon: 0.3 piece
- Olive oil: 50 ml
6
Sauté chopped onion in butter until soft, add broccoli and sauté for 1 minute. Then add bell pepper and green beans, sauté for another minute. Add garlic in lemon juice and oil, and after 30 seconds pour in the eggs.
- Butter: 50 g
- Red onion: 1 piece
- Broccoli cabbage: 200 g
- Sweet pepper: 3 pieces
- Green beans: 200 g
- Garlic: 2 cloves
- Lemon: 0.3 piece
- Olive oil: 50 ml
7
Once the eggs start to set, place the pan in a preheated oven at 180 degrees for 7-10 minutes.
- Chicken egg: 6 pieces
8
Remove from the oven and season with salt, pepper, and add herbs to taste.
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste