Vegetarian carrot and zucchini frittata with parmesan
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.
Today I had this vegetarian carrot and zucchini frittata. A really delicious Italian omelette. You can certainly vary with the vegetables. I can imagine the frittata very well broccoli, corn, peas or even paprika.
ingredients
- 1 big onion
- 1 tbsp butter
- 400 g of zucchini
- 200 g of carrots
- 2-3 teaspoons dried rosemary or 1 fresh branch
- 2 cloves of garlic (or 1-2 teaspoons of garlic puree)
- 4 eggs
- 4 tablespoons whipped cream
- 4 tablespoons of grated Parmesan cheese (preferably fresh)
- More Parmesan for sprinkling and perhaps chopped parsley
- salt and pepper
preparation
- Wash carrots and zucchini and cut into small cubes. It is best to use a food processor, it should be very small cubes or rasps (I use the GENIUS QVC, I have no electrical device for such a thing).
- Cut the onion into fine cubes or grate.
- With fresh rosemary, pluck the needles and chop something.
- Now the butter is heated in a pan and sautéed or steamed onions, zucchini, carrots, rosemary and the pressed garlic. About 5-7 minutes.
- The oven is preheated to 200 degrees.
- In the meantime, you can open the eggs in a bowl, add the cream, salt and pepper. Then whisk along with the Parmesan.
- Smooth the vegetables in the pan with a spoon and spread the eggs evenly over them. Then the pan comes into the oven for about 15-20 minutes. (If you do not have a pan suitable for the oven, wrap the pan handle with aluminum foil.)
- When the vegetarian frittata is ready, it is toppled on a plate and sprinkled with fresh parmesan and possibly chopped parsley. To taste a little more pepper from the mill.
I had a fresh salad.
