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PrintVEGETABLE FRITTATA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan with a heatproof handle.
- Add the onions, garlic, potatoes, red bell peppers, and zucchini, and sauté for 5 minutes.
- Add the thyme, season with salt and pepper and mix well.
- Pour in the beaten eggs and cook over a moderate heat for 3 minutes.
- Sprinkle with the grated Parmesan. Put the pan into a preheated oven, 400°F, and cook for 15 minutes. The frittata should be set and golden on top.
- Remove the pan from the oven. Ease a flexible knife all the way around the edge and under the frittata, slide it onto a large plate.
- Serve at once.
INGREDIENTS
- 4 tablespoons Cooking oil
- 4 onions, finely sliced
- 4 garlic cloves, crushed
- 4 potatoes, boiled and sliced
- 4 red bell peppers, cored, seeded and cut into strips
- 10 zucchini, sliced
- 2 thyme sprig, chopped
- 10 eggs, beaten
- 200 grams freshly grated Parmesan cheese salt and pepper
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