John Myers
Vegetable Frittata with Aubergine-green Asparagus-zucchini & Red Bell Pepper
The perfect vegetable frittata with aubergine-green asparagus-zucchini & red bell pepper recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus green
- 1 piece Eggplant fresh
- 1 piece Zucchini fresh
- 2 piece Paprika
- 1 piece Hot peppers
- 1 toe Garlic
- 100 ml Low fat milk
- 200 g Cream / sour cream 20% fat
- Salt and pepper
- 1 bunch Spring onion
- 1 piece Onion blue
- Olive oil
- 100 g Grated cheese
- 4 piece Eggs
- Wash and clean vegetables and cut into bite-sized pieces. Finely chop the pepperoni and garlic. Cut the spring onion into rings. Finely chop the blue onion and cut the spring onion into rings.
- Mix in the eggs, milk, sour cream, stir in the pepperoni, garlic and the leek of the spring onion and season with salt and pepper.
- Heat the olive oil in a wok and fry the vegetables in it, then lightly salt.
- Pour the vegetables into the baking dish, pour the egg, sour cream and milk mixture over the vegetables and sprinkle with cheese.
- Put the casserole dish in the oven preheated to 200 ° C and bake for about 20 minutes.
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