Frittata with vegetables

An Italian breakfast, frittata with vegetables is remarkable for its simplicity, the use of absolutely any vegetables, and always great results. In essence, it consists of vegetables (fresh or frozen) covered with a mixture of eggs, but there are nuances in the preparation.

Yield: 4 servings (pan diameter 28 centimeters).

Preparation time: 15 minutes.

Caloric content: 161 kcal per 100 grams of the dish.

Cuisine: Italian.

Ingredients

• eggs - 6 pcs;
• piece of eggplant - 55 g;
• broccoli - 120 g;
• green beans - 60 g;
• onion - 45 g;
• tomatoes - 100 g;
• garlic - 1 clove;
• cream of any fat content - 100 ml;
• hard cheese - 75 g;
• Italian herbs - optional;
• salt, pepper - to taste;
• olive oil - 30 ml;
• fresh parsley - a small bunch.

Preparation

1. Prepare the ingredients. The frittata recipe is good because it allows for the use of a wide variety of vegetables, and their choice depends on the season (even frozen ones are acceptable). The frittata can have a single type of vegetable - usually tomatoes or broccoli.

2. If the green beans are not frozen, they should be blanched for 2 minutes, as well as the broccoli. Then rinse with cold water to stop the cooking process.

3. Next, break the cabbage into medium-sized florets.

4. Now prepare the other components of the dish because they will need to be added to the pan very quickly later. Slice the garlic thinly and cut the onion into half-rings.

5. Peel the eggplant and cut it into cubes.

6. Similarly, chop the tomatoes.

7. Grate the cheese finely.

8. In a deep bowl, break the eggs, season them with Italian herbs and salt. Whisk well.

9. Pour in the cream and mix again.

10. Combine the mixture with the cheese.

11. Now that all the components are prepared, we can proceed to frying and baking. Pour olive oil into the pan and heat it with the garlic.

12. Add the onion and sauté over medium heat for one minute, no more.

13. Add the eggplant to the pan. Sauté for 1-1.5 minutes.

14. Next, add the broccoli to the pan.

15. And immediately - the green beans.

16. Then add the tomatoes.

17. Season everything with spices and salt. Sauté the vegetable mixture for 2-3 minutes, stirring occasionally to achieve even frying.

18. Next, pour the egg mixture over everything and let it sit to allow the edges to set while the center remains moist.

19. After that, chop the parsley and sprinkle it over the top of the omelet.

20. Cover the pan with a lid and reduce the heat to the minimum. The omelet will start to rise, and there will be no liquid parts left.

21. After about 5 minutes, the lid can be removed - the dish will be ready.

So, the aromatic frittata with vegetables has taken its place on the morning family table. The bright vegetable palette pleases the eye, causing a serious appetite. A healthy, quick, and nutritious breakfast awaits its family members, join in.