🍽️ Crispy Vegetable Frittata

Name: Crispy Vegetable Frittata
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 small zucchini; 2 bell peppers (red and yellow); 4 tbsp olive oil; 6 eggs; 50 ml whipping cream; 60 g grated Manchego (or Parmesan); salt; pepper (from the mill); paprika powder (sweet); 1 pinch chili peppers

332 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 small zucchini
2 bell peppers (red and yellow)
4 tbsp olive oil
6 eggs
50 ml whipping cream
60 g grated Manchego (or Parmesan)
salt
pepper (from the mill)
paprika powder (sweet)
1 pinch chili peppers

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the onion and cut it into thin strips.
3. Wash the zucchini, trim the hard ends, and slice it thinly.
4. Wash the bell peppers, halve them, remove the seeds, and cut them into strips.
5. Heat some oil in a coated, ovenproof pan.
6. Fry the bell peppers and the onion for 3 to 4 minutes in the hot pan, shaking the pan occasionally.
7. Add the zucchini and fry briefly.
8. Whisk the eggs in a bowl with the cream, cheese, salt, pepper, paprika powder, and chili.
9. Pour the egg mixture over the vegetables in the pan.
10. Let the frittata set briefly on the stove until the bottom is firm.
11. Place the pan in the preheated oven for about 15 minutes until the frittata is cooked through.
12. Cut the finished frittata into pieces and serve.

Nutrition per serving

kcal: 332
Protein: 17 g · Fett/Fat: 27 g · Carbs: 7 g