Potato and Vegetable Frittata with Parmesan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s)
- 0.25 liter ¼ vegetable stock
- 250 g veetables, approx. 2 - 3 types (peppers, broccoli, romanesco, spinach, mushrooms )
- 1 onion (s), red
- 8 large egg (s)
- 80 g parmesan
- Dash olive oil
- some salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and quarter or sixth lengthways, depending on their size. Halve these pieces crosswise and place in a high ovenproof pan with the well-seasoned vegetable stock. Stew for about 10 minutes until the broth is soaked up.
- Add the vegetables cut into smaller pieces and the sliced onion and mix with a dash of olive oil. Briefly heat up the temperature, then switch back again. Cover the pan and gently fry the vegetables for another 5 minutes, until the pieces are cooked.
- In the meantime, grate the parmesan and whisk the eggs with salt and pepper well. Add half of the cheese, pour over the vegetables and cover again.
- Now heat the grill to 240 ° C. When the eggs are set, remove the lid, sprinkle with the rest of the parmesan and slide the pan under the heated grill for 5 - 7 minutes.
- Serve with a green salad.
- Note: Also suitable for cold meals, e.g., for the lunch box, a brunch buffet or a picnic
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