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🍳 Paprika Frittata

320 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers
• 0.5 stalk leek
• 50 g black olives (pitted)
• 2 shallots
• 1 clove garlic
• 2 tbsp butter
• 6 eggs
• 3 tbsp whipping cream
• 100 g feta
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stem and the inside of the bell peppers.
3. 3. Cut the bell peppers in half.
4. 4. Remove all white veins from the bell pepper halves.
5. 5. Cut the bell peppers into large pieces.
6. 6. Peel the shallots.
7. 7. Peel the garlic clove.
8. 8. Cut the shallots into very small cubes.
9. 9. Cut the garlic clove into very small cubes.
10. 10. Wash the leek.
11. 11. Remove the outer layers from the leek.
12. 12. Cut the leek into rings.
13. 13. Heat the butter in the pan.
14. 14. Add the shallots to the hot butter.
15. 15. Sauté the shallots until they are translucent.
16. 16. Press the garlic into the pan.
17. 17. Sauté the garlic briefly.
18. 18. Stir the bell pepper pieces into the pan.
19. 19. Stir the leek into the pan.
20. 20. Wait about 4 minutes.
21. 21. Add the olives to the pan.
22. 22. Whisk the eggs in a bowl.
23. 23. Add the cream to the eggs.
24. 24. Season the egg mixture with salt.
25. 25. Season the egg mixture with pepper.
26. 26. Pour the egg mixture into the pan.
27. 27. Crumble the cheese.
28. 28. Sprinkle the crumbled cheese over the frittata.
29. 29. Let the frittata set over low heat.
30. 30. Wait about 6 to 8 minutes.
31. 31. Check if the bottom is lightly browned.
32. 32. Take a large plate.
33. 33. Turn the frittata over using the plate.
34. 34. Continue cooking the frittata.
35. 35. Wait another 2 to 3 minutes.

Nutrition per serving

• kcal: 320
• Protein: 17 g · Fett/Fat: 25 g · Carbs: 8 g