Vegetable frittata

Name: Vegetable frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 2 pcs eggs; 50 g sliced zucchini; 50 g chopped tomatoes; 50 g sliced button mushrooms; 10 g butter; 50 g boiled potatoes; 1 tbsp chopped green onion; 1 pcs minced garlic; 1 tsp chopped parsley; 30 g grated firm cheese; to taste salt; to taste black pepper; 0.25 tsp dried basil

A baked egg dish with vegetables and cheese that can be made with any ingredients on hand.

Total: 40 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 438
Protein: 26 g
Fat: 32 g
Carbs: 16 g

Ingredients

for 1 serving

eggs2 pcs
sliced zucchini50 g
chopped tomatoes50 g
sliced button mushrooms50 g
butter10 g
boiled potatoes50 g
chopped green onion1 tbsp
minced garlic1 pcs
chopped parsley1 tsp
grated firm cheese30 g
saltto taste
black pepperto taste
dried basil0.25 tsp

Method

8 steps

Preheat the oven to 180°C.
Grease a small baking dish with butter.
Whisk the eggs in a deep bowl.
Heat butter in a skillet and sauté the chopped vegetables with garlic until soft.
Transfer the sautéed vegetables to the whisked eggs.
Add parsley, grated cheese, salt, pepper, and dried basil to the egg mixture, then stir.
Pour the mixture into the prepared dish and bake for 20-25 minutes until set.
Let the dish stand for two minutes before serving.