Vegetable frittata
4 servings
15 minutes
Vegetable frittata is an embodiment of Italian cuisine, combining simplicity and rich flavors. This traditional omelet originated as a way to use seasonal vegetables, creating a nutritious and vibrant dish. The lightness of zucchini, sweetness of red pepper, and richness of green peas harmoniously blend with the tenderness of the egg mixture, while the spiciness of garlic and green onions adds expressiveness. Grated cheese completes the composition, giving the frittata a creamy texture. This versatile dish is suitable for breakfast, a light dinner or snack, and its rich vegetable flavor makes it a favorite among health enthusiasts. Serve hot, enjoying the golden crust and softness inside.
1
In a deep bowl, mix the eggs and gradually add milk, whisking well. Wash and dry the zucchini and sweet pepper. Remove the seeds from the pepper and cut off the stems from the zucchini. Slice the vegetables into small pieces.
- Chicken egg: 8 pieces
- Milk: 100 ml
- Courgette: 200 g
- Red sweet pepper: 1 piece
2
Wash the onion, sort it, dry it well, and chop it finely. Peel the garlic and chop it finely, press it through a press or crush it in a mortar.
- Spring onion: 1 bunch
- Garlic: 2 cloves
3
Heat olive oil in a pan and, stirring constantly, lightly sauté sweet pepper and zucchini. Add chopped green onion and sauté for a few minutes. Add young peas and prepared garlic, cooking while stirring on low heat for about 5 minutes. Season with salt and pepper.
- Olive oil: 3 tablespoons
- Red sweet pepper: 1 piece
- Courgette: 200 g
- Spring onion: 1 bunch
- Green peas: 100 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Pour the vegetables with the egg-milk mixture and cook for 4 minutes over medium heat. Flip the frittata using a plate and cook for another 3 minutes. Sprinkle with grated cheese and fry until done. Serve the frittata hot.
- Milk: 100 ml
- Chicken egg: 8 pieces
- Grated cheese: 50 g
