Vegetable frittata

Recipes proposed by UNICEF

Time : 50 minutes

Portions: 6

INGREDIENTS

  • 10 eggs
  • 60 ml milk
  • 1 large courgette, grated and drained
  • 20 g sundried tomatoes, chopped
  • 25 g fresh basil, chopped
  • 100 g Parmesan cheese or cheese of your choice, grated
  • 80 g prosciutto or ham, sliced
  • 5 g Italian seasoning
  • Salt and pepper to taste
  • 20 g of fresh roquette
  • 1 tablespoon olive oil

PREPARATION

  1. Heat the oven to 200°C.
  2. Whisk the eggs and milk in a large bowl.
  3. In a bowl, combine the courgette, 15 g sundried tomatoes, the basil, prosciutto, Parmesan cheese, and spices.
  4. Line a baking tray with wax paper and add the mixture.
  5. Bake for approximately 40 minutes, until the frittata is set.
  6. Remove from the tray by lifting the edges of the wax paper.
  7. Combine the olive oil and vinegar in a small bowl. Add the roquette, remaining 5 g of sundried tomatoes and toss.
  8. Let it cool for a few minutes, cover with the arugula salad, slice and serve.