Summer Frittata with Bell Peppers

Preparing the frittata wont take more than 40 minutes, and its an excellent idea for a quick summer lunch or weekday dinner. Since its also good cold, you can cut it into smaller pieces and serve it as a snack at a party or picnic.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, young

  • 1 piece Bell pepper, red, fresh

  • 2 piece Potatoes, white

  • 6 pieces Egg, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 2 spoons Parsley, fresh

  • pieces Salt, table

Steps

  1. Peel the potatoes, wash them, and cut them into small cubes. Boil them in salted water until they soften. Be careful not to overcook them or let them fall apart! Drain the cooked potatoes.

  2. Preheat the oven to 180 degrees Celsius. Wash the bell peppers, clean them (remove the stem and seeds), cut them in half lengthwise, and slice them into strips. Clean the spring onion and chop it into pieces. Heat oil in a large pan and quickly sauté the spring onion and bell peppers. Add the drained potatoes and cook the vegetables over low heat, stirring occasionally, for a few more minutes.

  3. Meanwhile, crack the eggs into a bowl and whisk them with a hand whisk. Wash the chili, remove the seeds, and finely chop it. Add the chopped chili, herbs, and salt to the eggs and mix everything well.

  4. Pour the egg mixture into the pan with the sautéed vegetables. Quickly mix the ingredients, then cook the frittata over medium heat without stirring for about 3 minutes, allowing the bottom to set nicely. Finally, place the pan in the preheated oven for 10 to 12 minutes, until the frittata is golden brown on top. Garnish the finished dish with fresh herbs and serve it warm or cold.

Nutrition Information (Per 100g)

  • Calories: 107.72 kcal
  • Fat: 5.5 g
    • Saturated Fat: 1.35 g
  • Carbohydrates: 6.76 g
    • Sugars: 0.97 g
  • Protein: 5.21 g
  • Fiber: 0.97 g