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Easy vegetable frittata

Based on 1 ratings

Leonie Schäfer

Community Member

“This recipe is quick and easy to prepare. It's a perfect dish to toss leftover vegetables into. #stayhomekeepcooking”

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
eggs
5 tbsp water
1 package parsley
red bell pepper
tomatoes
zucchini
button mushrooms
1 tsp sweet paprika powder
salt
pepper
olive oil (for frying)
parsley (for garnish)

Utensils

  • knife
  • cutting board
  • frying pan
  • baking dish
  • Step 1/3

    • red bell pepper
    • tomatoes
    • zucchini
    • button mushrooms
    • 1 tsp sweet paprika powder
    • olive oil (for frying)
    • knife
    • cutting board
    • frying pan

    Preheat the oven to 180°C/350°F. Dice the peppers and tomatoes. Slice the zucchini and quarter the mushrooms. Heat some olive oil in a frying pan. Add the vegetables and sauté with some salt, pepper, and paprika powder.

  • Step 2/3

    • eggs
    • 5 tbsp water
    • 1 package parsley
    • salt
    • pepper
    • baking dish

    Whisk eggs with water. Season with salt and pepper. Finely chop the parsley, then add to the eggs.

  • Step 3/3

    • parsley (for garnish)

    Add the vegetables to a baking dish, then pour the eggs over it. Let bake in the oven at 180°C/350°F for approx. 20 min. Garnish with fresh parsley.