Need something you can whip up quickly? This is a vegetable frittata with potatoes, peppers, and broccoli.
Vegetable frittata with potatoes, peppers and broccoli is a great idea when you feel hungry and don't have much time to cook. You only need half an hour to prepare it, but once you get used to the process, maybe even less. It is also a great idea for evenings with friends, as you can cut it into any pieces you want, and prepare a refreshing salad alongside it. Have a good run!
Vegetable frittata
Ingredients
- 600 g of potatoes
- a bunch of spring onions
- head of broccoli (375g)
- Red pepper
- a teaspoon of smoked paprika
- 8 large eggs
- 40 g of Cheddar cheese
- 80 g of young spinach or arugula (can be both)
- extra virgin olive oil
Directions
- Pour a little olive oil into a pan that you have heated on medium heat.
- Peel the potatoes and cut them into 1 cm cubes and add them to the pan.
- Trim, finely chop and add a bunch of spring onions. Cut off the tough part of the broccoli, finely chop the remaining stem and add to the pan. Clean the seeds, finely chop and add the red pepper.
- Season with a pinch of sea salt and black pepper, add a teaspoon of smoked paprika, then cook, stirring occasionally, for 15 minutes or until golden. Cut the head of broccoli into florets, which you add to the pan for the last 5 minutes.
- Break 8 large eggs into a bowl and beat them together, grate 30 g of cheddar cheese and season with salt and pepper. Mix well.
- Roughly chop half of the spinach and arugula and mix into the pan, then pour over the egg mixture.
- Grate the remaining cheddar and bake for another 10 minutes until browned and set.
- Place the frittata on a serving board and cut into pieces. Season the remaining watercress, spinach and arugula with a tablespoon of extra virgin olive oil and serve alongside. Good run, the frittata is ready.
