Green Frittata

For green frittata, sort the spinach, wash it in plenty of cold water and let it steam, covered and not drained, for 5 minutes.

Cut the well-washed zucchini into thin slices. Cut the cleaned leek in half lengthwise, wash under running water and cut into slices. Cut the onion into rings. Heat 2 tablespoons of oil in a saucepan and steam the zucchini, leeks and onions in it, covered, for about 15 minutes, then let cool. Squeeze the spinach well and chop coarsely, the herbs finely.

In a large bowl, lightly beat the eggs and mix with all the vegetables and herbs, season with salt and freshly ground pepper.

In a shallow pan, heat 3 tablespoons of oil. Pour in the egg-vegetable mixture and stir quickly over high heat with a wooden spoon until the mixture begins to set. Then immediately reduce the heat sharply. Use the cooking spoon to loosen the frittata from the sides and gently shake the pan to loosen the frittata from the bottom. Once the bottom of the frittata is golden brown, place a lid on the pan and flip it over so that the frittata is on top of the lid. Add the remaining oil to the pan, slide the frittata back in, and bake the other side until golden brown. Portion into any size pie pieces and serve quickly.

Cooking time: green frittata 5 minutes, vegetable mixture about 15 minutes.

Preparation Tip:

Green frittata tastes great for breakfast, brunch or even as a main meal.

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