Spring brings with it an abundance of garden vegetables that we can use to make a tasty Italian frittata.
Spring vegetable frittata for Easter
- 100 g broccoli
- 100 g zucchini
- 100 g carrots
- 100 g mushrooms
- 3 large eggs
- 50 ml hazelnut drink
- 1 onion
- 1 clove of garlic
Step by step
Gently fry the onion and garlic in a frying pan with a dash of extra-virgin olive oil. Add the other vegetables in this order: broccoli, carrots, courgette and mushrooms.
Sauté until all the vegetables are cooked al dente. Don’t break up the broccoli florets: you should cook them whole (if they’re very big, boil them for a few minutes beforehand to soften them up).
Beat the eggs and pour into to a small, deep frying pan with a little hot olive oil. When the eggs are done, add the vegetables. Turn down the heat and let the mixture take shape. Ecco la tua frittata!
Another way to finish it off is to remove the frittata from the frying pan before the eggs are completely done but after the frittata has started to take shape and then finish it off in the oven for a few minutes (you can also add some cheese to melt as it cooks).