Veggie frittata
Perfect fritatta full of summer vegetables.
Tools
Ingredients
Serving
1
courgette
1
red bell pepper
80 g
gruyère cheese
5
eggs
120 g
ricotta
1/2
onion
2
basil leaves
2 tbsp
olive oil
1/2 tsp
salt
1/4 tsp
pepper
Step by step
Attach the Food Processor attachment fitted with the dicing disk to the stand mixer. Chop the onion on speed 6.
Oil an ovenproof skillet. Bake the onion in the skillet for 3 minutes over medium heat.
Using the Food Processor attachment fitted with the dicing disk, chop the courgette and the red bell pepper on speed 4.
Add the courgette and red bell pepper to the pan and bake for 5 minutes over medium heat until the vegetables soften.
Place the eggs, Gruyère cheese, ricotta, salt and pepper in the bowl of the stand mixer. Attach the Wire Whip and mix on speed 4 for 1 minute.
Pour the mixture in the skillet, add basil leaves and mix everything gently.
Let it cook for 8-10 minutes over low heat. Transfer the pan to the oven and bake under the 220°C grill for 8 minutes or until golden and set.