Garden Vegetable Frittata

A supple and puffed egg base, filled with tender, lightly browned vegetables. The surface is just set and golden, smelling of melted cheese and thyme.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 261
• Protein: 15 g
• Carbs: 6 g
• Fat: 19 g

Ingredients

• 6 piece Egg ( beaten )
• 1 piece Yellow onion ( thinly sliced )
• 1 piece Zucchini ( diced )
• 1 piece Red bell pepper ( diced )
• 100 g Button mushroom ( sliced )
• 50 g Emmental cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Thyme

Instructions

1. Vegetable preparation

   Thinly slice the yellow onion. Cut the zucchini and red bell pepper into small, even cubes. Slice the button mushrooms thinly.

2. Sautéing the vegetables

   In an oven-proof skillet, heat the olive oil. Sweat the onion, then add the peppers, zucchini, and mushrooms. Let them brown slightly until the vegetables are tender when pierced with a knife.

3. Egg mixture

   Whisk the eggs in a mixing bowl with the grey sea salt, black pepper, and thyme. Stir in the grated emmental. The mixture should be homogeneous.

4. Cooking and setting

   Pour the egg mixture over the hot vegetables. Lower the heat. Cook without stirring until the edges pull away from the pan and the bottom is set.

5. Oven finishing

   Place the skillet under the oven grill for 2 minutes. The frittata should puff up slightly and the crust should be light golden and appetizing.

Chef's tips

• Do not overbeat the eggs to maintain texture.
• The frittata is ready when the center is still slightly wobbly.
• Use a cast iron skillet for perfect heat distribution.

Storage

Store in the refrigerator for up to 48 hours. Can be eaten cold or gently reheated in a pan.