Effortless Frittata Veggie Easy (Print Version)
# Ingredients:
→ Fresh stuff
01 -
3 sprigs fresh herbs (like oregano or basil)
02 -
1 garlic clove
03 -
1 red onion (about 90 g)
04 -
1 red bell pepper (about 180 g)
05 -
100 g white or brown mushrooms
06 -
150 g cherry tomatoes
07 -
6 eggs (M size)
→ Other stuff
08 -
1/4 tsp fresh ground black pepper
09 -
1 tsp salt
10 -
2 tbsp olive oil
11 -
50 g freshly grated parmesan (or a rennet-free hard Italian cheese if you like)
# Instructions:
01 -
Cut it into pieces however you like and pass them around.
02 -
Put a big plate on top of the pan, flip the frittata onto it, slide it back into the pan and cover again. Cook the other side for about 2 minutes—just check if it's done how you like.
03 -
Pour the egg mix all over the veggies. Shake the pan a little so it spreads around. Put a lid on and cook it on medium for 8 to 10 minutes. Let it set up.
04 -
Toss the garlic and tomatoes onto the veggies just before everything's done. Give it a gentle mix.
05 -
Heat up olive oil in a nonstick pan (24cm is great). Toss in onion, mushrooms, and pepper slices. Let them cook uncovered and keep an eye on them for about 3 minutes over medium.
06 -
Crack eggs in a big bowl and beat them with salt and pepper. Throw in the grated cheese and chopped herbs. Stir all that together.
07 -
Go ahead and grate your parmesan, then keep it nearby. Rinse the herb sprigs, give 'em a good shake to dry, pull off the leaves and chop 'em up.
08 -
Take the skins off the onion and garlic, then dice them up fine. Wash the fresh mushrooms and the pepper too. Slice up the mushrooms, cut the pepper into thin strips, halve the cherry tomatoes after rinsing and drying them.
# Notes:
01 -
You can swap out the fresh herbs for a teaspoon of dried oregano if that's what you've got!