Vegetable Frittata

Ingredients for 4 servings

• 1 red pepper (approx. 150 g)
• 1 yellow pepper (approx. 150 g)
• 1 zucchini (200g)
• 150 g cream cheese
• 6 eggs
• Salt, Cayenne, Pepper
• 4 tablespoons olive oil

Time: 35 min

Preparation

1. Clean, remove seeds and cut into 2cm cubes 1. Peppers. Zucchini brush, half lengthwise and cut into 1 cm thick slices.

2. Add cream cheese, eggs, salt and cayenne pepper in a large vessel and puree with the cutter bar.


3. Heat olive oil in a nonstick, fireproof pan (about 22 cm diameter). Vegetables over medium heat 8-10 minutes. Braise. Eggs and cream cheese mass pour over and covered for 2-3 minutes. Let falter.

4. Frittata open in hot oven at 180 degrees on the middle rack 15-20 min. Bake (convection not recommended). The eggs and cream cheese mass should be hammered continuously.

5. Carefully loosen frittata from pan edge, slide on a large plate and cut into pieces.

Nutritional information per serving: 373 kcal
• 17 g protein
• 32 g fat
• 4 g carbohydrates