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Vegetable frittata

Category Egg & pastry dishes

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  • 15 minutes
  1. 2 eggs
  2. salt, pepper
  3. 100 g vegetables (e.g. bell peppers or zucchini)
  4. 1/2 bunch chives
  5. 1 ts fat, oil or butter

1. Season the eggs with salt and pepper, whisk with a fork. Clean the vegetables and finely dice. Cut the chives into fine rings.

2. Heat the pan on highest level up until the perfect temperature for roasting is reached.

3. Switch to a medium level, add fat and spread it around evenly.

4. Add the vegetables to the pan and roast briefly. Add the egg mixture over the top and roast until it is solidified. Round off with chives and serve.

Tip

  • One frittata with four eggs fits into oPan large.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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