Use the vegetables you have in the fridge and adapt the recipe to your taste without making any major changes. Serve the frittata immediately after baking with toasted bread and a seasonal salad.
Required:
- 8 eggs
- 1 red pepper
- 150 g mushrooms
- 100 g peas
- 3 young onions
- 120 g of cheese
- 50 ml of milk
- 2 tablespoons olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
Preparation: Heat the olive oil in an ovenproof pan and briefly fry the chopped mushrooms, peppers, peas and spring onions. Beat the eggs with milk, add salt, pepper, oregano and half of the grated cheese and pour over the vegetables. Sprinkle with the remaining cheese and bake for about 20 minutes at 190 degrees until the frittata is golden brown and completely set. Let it stand for a few minutes, cut into portions and serve hot.
