Vegetable Frittata

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Vegetable Frittata
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in

Healthy, because

Even smarter

The pumpkin not only adds flavour to the frittata, but also plenty of vitamins, minerals and secondary plant substances, such as carotenoids. The best known representative is probably beta-carotene, which is able to intercept cell-damaging free radicals.

Try out what you like best with the cheese: Parmesan cheese, for example, makes the frittata nicely spicy, mozzarella gives it a full-bodied character and it becomes milder with a Gouda.

Author of this recipe:

Ingredients

for
4
Ingredients
350 grams
Pumpkin pulp (such as Muscat)
2 tablespoons
1 splash
freshly ground Pepper
1 stalk
Leek (white and light green parts only)
150 grams
8
50 grams
1 tablespoon
freshly chopped Thyme
100 grams
50 grams
grated Cheese (such as Manchego)

Preparation steps

1.

Cut pumpkin into cubes. In a pan, sauté pumpkin briefly in melted butter. Deglaze with wine, season with salt and pepper, cover and cook until pumpkin is al dente, about 5 minutes.

2.

Preheat oven to 180°C convection (approximately 350°F).

3.

Rinse, trim and thinly slice leeks crosswise. Rinse broccoli and drain well. Stir leeks and broccoli with pumpkin and cook until liquid has evaporated.

4.

Whisk eggs with cream and season with salt, pepper, and thyme. Cut feta into cubes. Mix feta and Manchego into eggs. Pour over the vegetables. Cook on the stovetop until eggs are beginning to set, then transfer to the oven and bake about 15 minutes.

5.

Slide frittata out of the pan and cut into pieces to serve.