Easy vegetable frittata

Easy vegetable frittata

Based on 2 ratings
Leonie Schäfer

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

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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