Vegetarian Frittata
The vegetarian frittata from Spoonsparrow shines with plenty of aromatic vegetables and tastes great for the whole family.
Ingredients
- 2 red bell peppers
- 200 g carrots
- 200 g waxy potatoes
- 200 g pumpkin flesh (e.g., muskmelon)
- 1 onion
- 20 g parsley
- 8 eggs
- 120 ml heavy cream
- Salt
- black pepper (freshly ground)
- a pinch nutmeg (freshly grated)
- 2 tbsp Vegetable oil
- 150 g Feta
Instructions
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1.
Preheat the oven to 180°C (350°F) with both top and bottom heating.
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2.
Wash the bell peppers, halve them, remove seeds and white membranes, and cut into bite-sized pieces. Peel, wash, and slice the carrots, potatoes, and pumpkin flesh into thin rounds. Peel the onion and slice it into thin strips.
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3.
Rinse the parsley, shake dry, pluck the leaves, and finely chop.
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4.
Whisk the eggs with the cream and parsley, season with salt, pepper, and nutmeg.
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5.
Heat the oil in a hot pan and fry the potatoes with carrots and pumpkin for about 8 minutes, turning occasionally. Add the bell peppers and onion and cook for another 3 minutes. Pour the egg mixture over the vegetables, let it set slightly, then bake in the preheated oven for 15-20 minutes.
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6.
Remove the frittata, let it cool to lukewarm, cut into pieces, and sprinkle with crumbled feta before serving.
