Who doesn’t like Frittata? They taste incredibly tasty and intense, besides the frittata can be prepared quickly and easily. We bring an easy and quick low carb vegetable frittata recipe for our readers.
For 4 People
1 Eggplant, diced into small pieces
1 Zucchini, grated on the hash browns
1 Red Hot Peppers, cut into strips
1 Yellow Hot Peppers, cut into strips
1 Spring onions, in rings
1-2 Cloves of garlic, chopped
1 Tbsp Flour
1 Teaspoon Thyme and oregano
a little grated lemon zest and juice
Frying butter or frying cream
Salt, pepper, paprika powder (sweet or hot)
Preparation Time: 50 Mins
- Have all the ingredients ready. Fry the aubergines and zucchini in the hot clarified butter. Add the pepperoni, spring onion and garlic, fry briefly, place in a bowl. Clean the pan and add a little clarified butter.
- Dust the vegetables with the flour, add the herbs, lemon zest and juice. Mix in the eggs, season well and pour the mixture into the pan. Cover and bake until golden brown over medium heat until the egg sets.
- Turn the frittata out onto a large plate.
- Carefully slide back into the pan and finish frying the second side. Let the frittata cool down a little. To cut in pieces. Serve lukewarm or chilled.
Depending on the season, use other vegetables or swell teas or cooked pasta leftovers, rice, etc.
If you like, put the vegetables and the egg glaze in a buttered gratin dish. Bake for 25-35 minutes in the lower half of the oven preheated to 180 ° C bottom / top heat (hot air / convection 160 ° C). Take out and let cool down a bit. Cut into pieces and serve.