Vegetable and Olive Frittata
A frittata with fresh vegetables and olives, a recipe featuring crisp zucchini, sweet bell peppers, green beans, carrots, broccoli florets, and black olives. Try this dish and more recipes from Spoonsparrow!
Ingredients
- 1 Zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 150 g green beans
- 2 carrots
- 200 g Broccoli florets
- 80 g pitted black olives
- 4 tbsp olive oil
- Salt
- ground pepper
- 100 ml Vegetable broth
- 8 eggs
Instructions
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1.
Wash, trim and slice the zucchini into rounds with a mandoline. Wash, trim and cube the bell peppers. Trim, wash and quarter the green beans. Peel and slice the carrots with a mandoline. Wash the broccoli florets and drain the olives.
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2.
Heat olive oil in a skillet and sauté the vegetables and olives for about 5 minutes, turning occasionally. Season with salt and pepper. Deglaze with vegetable broth and simmer until the liquid has evaporated.
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3.
Whisk the eggs and season to taste. Pour the eggs over the vegetables, cover, and cook on low heat until set. If needed, place a lid on top.
