Vegetable frittata - recipe
Ingredients
- Leek - 100 gr
- Asparagus - 100 gr
- Sweet pepper (yellow) - 150 gr
- Tomatoes - 150 gr
- Garlic - 2 clove
- Olive oil - 40 gr
- Salt - 2 gr
- Egg - 8 pcs
- Semi-hard cheese - 150 gr
- Provencal herbs - 1 pinch
- 4 Pepper Mill Mix - 1 pinch
- Salt - 3 gr
- Besides: pcs
- Parmesan cheese - 30 gr
- Basil green - 10 pcs
For 1 batch(es) (
)
Vegetable frittata Directions
Multicooker firm: OURSSON
MP5010PSD
1. Finely chop the leek and cut each asparagus into 4 pieces.
2. Cut the tomatoes and bell peppers into cubes. Pass the garlic through a press.
3. Place butter in a multicooker saucepan, add onion, asparagus and mushrooms, salt.
4. Cook on BAKE for 20 minutes.
5. At the beep, transfer the toasted ingredients to a deep bowl.
6. Cut a sheet of parchment 35x40 mm in size. Place the parchment in a multicooker pan.
7. Place the toasted ingredients on top of the parchment.
8. Use a mixer to mix all the egg filling ingredients.
9. Cover the toasted onions, asparagus and mushrooms with egg filling.
10. Cook on OMELETTE for 20 minutes.
11. Pull the edges of the parchment and carefully remove the frittata and transfer the finished dish to a plate.
12. Sprinkle the vegetable frittata with grated Parmesan cheese and finely chopped green basil leaves.
13. Cut the hot frittata into portions and serve as a hot snack.