Vegetable frittata with spinach and peppers
A juicy frittata of peppers, courgette, onion and fresh spinach set in egg with a little parmesan, started on the hob and finished in the oven. Top with basil and eat with a big salad and wholemeal bread. It is good warm or cold the next day, and boiled potatoes can take the place of the bread.
- 30 minTime
- 26 minHands-on
- 4Portions
- ≈ 39 krper portion
- 460kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 1 cloveGarlic
- 2Bell peppers, red
- 1Courgette
- 2 tspOlive oil
- 100 gBaby spinach
- 8Eggs
- 3 ½ tbspMilk
- 3 ½ tbspParmesan, finely grated
- to tasteSalt
- to tasteBlack pepper
- ½Basil, pot
On the side
- ½Lettuce
- ½Cucumber
- 200 gCherry tomato
- 1 tbspBalsamic vinegar of Modena
- 8 slicesBread, slices of wholemeal bread
Method
- Heat the oven to 225 °C. Peel and slice the onion and garlic. Cut the peppers into strips and the courgette into half-moons.
- Heat the oil in an ovenproof frying pan of about 26 cm. Fry the onion, peppers and courgette for 4–5 minutes, until softened. Stir in the garlic and spinach and let the spinach wilt.
- Whisk the eggs with the milk, half the parmesan, salt and pepper.
- Pour the egg over the vegetables, lower the heat and let the frittata set at the edges for about 4 minutes without stirring.
- Sprinkle over the rest of the parmesan and bake the frittata in the middle of the oven for 8–10 minutes, until just set and lightly golden.
- Tear the lettuce into pieces, slice the cucumber and halve the tomatoes. Drizzle with the balsamic vinegar.
- Tear the basil over the frittata, cut it into wedges and serve with the salad and bread.
The cost is estimated from Swedish grocery prices.
