Frittata with young vegetables and goat cheese
Time: 15 min. preparation time, 5 min. baking time
Nutrition: Calories ca 513 / Protein 41g / Carbohydr. 13g / Fat 31g
Ingredients (2 servings)
|1||red bell pepper|
|50 g||sugar snap peas|
|100 g||goat cheese (divided)|
|20 g||Parmesan (grated)|
|vegetable oil for frying|
whisk (optional), oven, large bowl, cooking spoon, cutting board, knife, large ovenproof frying pan
The lively fruitiness and light bodied nature of this Spanish red wine harmonize very well with the crisp young vegetables. This wine is pleasantly refreshing when slightly chilled.
Preheat the oven to 180°C/350°F. Finely dice bacon and pepper. Slice green onions into fine rings and sugar snap peas into thin strips. Finely slice chives.
oven, cutting board, knife
50 g bacon / 1 red bell pepper / 2 green onions / 50 g sugar snap peas / 0.5 bunch chives
Fry bacon and pepper in some vegetable oil. Add green onions and sugar snap peas and continue to sauté. Season well with salt and pepper and cook on medium heat for approx. 4 – 5 min.
cooking spoon, large ovenproof frying pan
vegetable oil for frying / salt / pepper
Meanwhile, beat eggs with chives and season generously with salt and pepper.
whisk (optional), large bowl
7 eggs / salt / pepper
Now add half of the goat cheese to the fried vegetables and gently mix in. Pour the egg mixture over the vegetables.
50 g goat cheese
As soon as the mixture has started to set on the bottom, add the remaining goat cheese on top. Lightly season with pepper and bake at 180°C/350°F for approx. 5 – 6 min. Grate Parmesan on the frittata and serve warm.
50 g goat cheese / pepper / 20 g Parmesan