Zucchini, Pepper and Carrot Frittata with Cottage Cheese and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 2 small onions
- 1 red pepper (s)
- 1 large carrot
- 4 large egg (s), size M or L.
- 50 ml milk
- 200 g cottae cheese
- 2 large tomato (s)
- salt and pepper
- olive oil
- parsley
- Herbs Provence
- Herbal salt
Print Recipe
Pin Recipe Instructions
- First peel and grate the carrot, dice the onions and fry both ingredients in about 2 tablespoons of olive oil over medium heat until the onions are translucent. Now cut the peppers into cubes and add them to the pan as well. Cut the zucchini into thin slices and add to the remaining vegetables. Let it cook a little with the lid closed.
- Whisk the eggs in a bowl with the milk and season with salt, pepper and Provence herbs. Pour the egg mixture into the pan so that the vegetables are covered. Let the lid set over low heat for approx. 12 minutes.
- Season the cottage cheese with a little pepper and parsley. Cut the tomatoes into wedges and season with herb salt. Arrange everything on plates and serve.
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