Vegetable frittata
ingredients:
Filling
1 onion
2 cloves garlic
1 broccoli
1/2 cauliflower
1 jar of sundried tomatoes
1 can of artichokes Olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper
150 grams feta cheese
1/2 fresh parsley
Casserole
6 eggs
1 cup cream
2 cups milk
1 tbsp vegetable broth
Salad
1 pack of green beans
1 package arugula
1/2 cucumber
1 peppers
1/2 bundle scallion
Olive oil and balsamic vinegar
Salt and pepper
100 grams sunflower seeds
directions:
1. Preheat the oven to 200 degrees.
2. Filling: Peel and chop the onions and garlics.
Rinse and chop the broccoli and cauliflower into small florets. Shred the sun-dried tomatoes and strain the oil from the artichokes.3. Heat the oil in a skillet and sauté the vegetables so that they soften a little. Season with basil and oregano and a pinch of salt and pepper. Pour the vegetable mixture in a baking dish.
4. Casserole: Whisk together eggs, cream, milk and broth and pour over the vegetables in the dish. Crumble the feta cheese and bake frittata about 30 minutes or until the egg mixture has solidified.
5. Salad: Warm hastily green beans in water in a saucepan on the stove for about 2 minutes. Strain the water and let them cool. Wash the rocket salad, rinse and dice the cucumber and peppers. Rinse and slice the scallions. Add up everything on a platter and drizzle with oil and balsamic vinegar. Season with a little salt and pepper and sprinkle with sunflower seeds.
Garnish the vegetable frittata with chopped parsley and serve with the green bean salad.
(The recipe and photo is from: mathem.se)
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