Easy vegetable frittata
Based on 2 ratings
"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
Servings2
5
eggs
5 tbsp
water
1 package
parsley
1
red bell pepper
3
tomatoes
1
zucchini
3
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
- 1 red bell pepper
- 3 tomatoes
- 1 zucchini
- 3 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
- 5 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.
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