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🍳 Vegetable Frittata

185 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 2 liters of water and add salt.
  2. 2. Bring the salted water to a boil.
  3. 3. Separate about 10 small florets each from the broccoli and the cauliflower.
  4. 4. Add the vegetable florets to the boiling water.
  5. 5. Cook the vegetables for about 7 minutes.
  6. 6. Drain the vegetables in a colander.
  7. 7. Let the vegetables drain well.
  8. 8. Peel the onion.
  9. 9. Cut the onion into fine cubes.
  10. 10. Peel the carrot.
  11. 11. Cut off the ends of the carrot.
  12. 12. Cut the carrot into slices about 0.5 cm thick.
  13. 13. Wash the chives.
  14. 14. Dry the chives well.
  15. 15. Cut the chives into fine rings.
  16. 16. Take a bowl.
  17. 17. Add the eggs to the bowl.
  18. 18. Add the milk to the eggs.
  19. 19. Add the chive rings to the egg milk mixture.
  20. 20. Season the mixture with salt.
  21. 21. Season the mixture with pepper.
  22. 22. Whisk the ingredients in the bowl well with a fork or a whisk.
  23. 23. Take a frying pan.
  24. 24. Add some oil to the pan.
  25. 25. Heat the oil over medium heat.
  26. 26. Add the diced onions to the hot pan.
  27. 27. Add the carrot slices to the onions.
  28. 28. Fry the vegetables for about 3 minutes.
  29. 29. Add the drained broccoli to the pan.
  30. 30. Add the drained cauliflower to the pan.
  31. 31. Fry all the vegetables for another 2 minutes.
  32. 32. Pour the egg mixture over the vegetables in the pan.
  33. 33. Cover the pan with a lid.
  34. 34. Reduce the heat to low.
  35. 35. Cook the frittata for about 10 minutes.
  36. 36. Check if the bottom of the frittata is browning slightly.
  37. 37. Check if the top of the frittata has become firm.
  38. 38. Wash the tomatoes.
  39. 39. Halve the tomatoes.
  40. 40. Take a plate.
  41. 41. Carefully slide the frittata from the pan onto the plate.
  42. 42. Arrange the tomato halves on the frittata.
  43. 43. Serve the dish.

Nutrition per serving