Vegetable Frittata
Greetings to everyone, now from Switzerland. These holidays have been incredibly intense, not stopping for a single moment, but I have to say that when you enjoy something, it doesn’t feel like a burden: I had a great time and truly disconnected, which is what matters. Now it’s time to regain energy and continue a few more weeks in “back to normal” mode when it comes to food.
And what better way than to take advantage of the wonders of Italian cuisine with this frittata I’m sharing today. It’s basically a mix of vegetables and eggs that works wonderfully as a snack or even as a starter. It couldn’t be easier, requires very little time—almost just the time it takes to chop the vegetables—and the result will definitely surprise you.
Have a great Sunday!
Ingredients for 1 frittata (4 people)
3 eggs
2 tablespoons whipped quark cheese
2 tablespoons liquid cream
1/2 lemon
3 tablespoons wheat flour
1 zucchini
5 mushrooms
1/4 of a broccoli head
1/2 red bell pepper
1/2 yellow bell pepper
Grated mozzarella
Salt, pepper, dill, and mint to taste
Crispy fried onions (optional)
Oil for sautéing the vegetables
Instructions
Dice the vegetables and sauté them in a pan with very hot oil for a few minutes, until slightly softened. Remove from heat and set aside.
Squeeze the half lemon and mix the juice with the cream, quark cheese, and spices (dill and mint). Season with salt and pepper. Beat the eggs and add them to this mixture until smooth. Then gradually add the flour, stirring continuously.
Add the sautéed vegetables to the mixture and stir until everything is well coated.
Preheat the oven to 200ºC for 5 minutes.
Grease a baking dish and dust it with flour. Pour in the mixture, spread it evenly, and sprinkle grated mozzarella and crispy fried onions on top. Bake for about 30 minutes at 200ºC, until the mozzarella starts to turn golden.
Notes
You can vary the vegetable mix to your liking, even make it with just one type. It works great with almost anything you can think of: peas, corn, olives, bacon, eggplant, etc.