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🍽️ Vegetable Frittata with Peppers and Tomatoes

310 kcal · 30 min · 4 servings

Ingredients

• 2 chard stems
• 8 eggs
• 1 oblong radicchio (small)
• 1 red bell pepper
• 1 yellow bell pepper
• 5 small tomatoes
• 5 small red onions
• 1 garlic clove
• 50 g parmesan
• 2 cooked potatoes
• olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the radicchio thoroughly.
2. 2. Remove the tough stems from the radicchio.
3. 3. Cut the radicchio lengthwise into eight equal wedges.
4. 4. Shake the radicchio dry.
5. 5. Wash the bell peppers.
6. 6. Remove the stems and seeds from the peppers.
7. 7. Halve the bell peppers.
8. 8. Dice the peppers into small cubes.
9. 9. Pour boiling water over the tomatoes.
10. 10. Peel the skin off the tomatoes.
11. 11. Quarter the peeled tomatoes.
12. 12. Remove the core from the tomato quarters.
13. 13. Cut the tomatoes into small pieces.
14. 14. Peel the red onion.
15. 15. Quarter the onion lengthwise.
16. 16. Peel the garlic cloves.
17. 17. Finely chop the garlic.
18. 18. Peel the potatoes.
19. 19. Dice the potatoes into small cubes.
20. 20. Wash the chard.
21. 21. Cut out the tough stems from the chard.
22. 22. Cut the chard leaves into wide strips.
23. 23. Bring water to a boil and add salt.
24. 24. Cook the chard strips in the boiling salted water for three minutes.
25. 25. Drain the chard.
26. 26. Rinse the chard with cold water to stop the cooking.
27. 27. Let the chard drain well.
28. 28. Heat oil in a large pan.
29. 29. Fry the onion pieces in the hot oil.
30. 30. Remove the onions from the pan and set them aside.
31. 31. Fry the peppers in the pan.
32. 32. Add the tomatoes and garlic to the peppers.
33. 33. Fry the vegetable mixture.
34. 34. Remove the pepper-tomato mixture from the pan and set it aside.
35. 35. Fry the radicchio in the pan.
36. 36. Remove the radicchio from the pan and set it aside.
37. 37. Whisk the eggs in a bowl.
38. 38. Stir the parmesan into the egg mixture.
39. 39. Season the egg mixture with salt.
40. 40. Season the egg mixture with pepper.
41. 41. Grease a rectangular baking dish.
42. 42. Pour about two tablespoons of the egg mixture into the dish.
43. 43. Spread the chard over the egg base.
44. 44. Layer the remaining vegetables on top of the chard.
45. 45. Finish the layering with the radicchio.
46. 46. Lightly salt each layer of vegetables.
47. 47. Lightly pepper each layer of vegetables.
48. 48. Pour two tablespoons of the egg mixture over the vegetables.
49. 49. Repeat distributing the egg mixture as needed.
50. 50. Pour the remaining egg mixture over everything.
51. 51. Preheat the oven to 180 degrees.
52. 52. Bake the frittata for about 35 minutes in the oven.

Nutrition per serving

• kcal: 310
• Protein: 19 g · Fett/Fat: 21 g · Carbs: 14 g