German•quick
German Vegetable Frittata Recipe – Oma's Gemüsefrittata
A frittata recipe that’s quick and easy, with a German twist. Try this when you need a special supper!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchini, cut into bite-sized chunks
- 2 large red peppers, cut into bite-sized chunks
- ¾ pound (340 g) mixed vegetables (squash, broccoli, leeks, etc)
- 4 medium cooked potatoes, peeled and cubed
- 1½ teaspoons salt (plus more to taste)
- 3 tablespoons oil (45 ml), for sautéing
- 8 large eggs
- ¾ cup cream (180 ml)
- Freshly ground pepper, to taste
- 3 tablespoons fresh basil, chopped
- ⅓ pound (150 g) grated German cheese
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large oven-safe saucepan or deep skillet, heat the oil over medium heat. Add the zucchini, peppers, potatoes, and mixed vegetables. Sauté for about 5–7 minutes, stirring occasionally, until slightly tender. Season with salt.
- 3
In a bowl, whisk together the eggs, cream, pepper, basil, and grated cheese.
- 4
Pour the egg mixture evenly over the sautéed vegetables in the pan.
- 5
Transfer the pan to the preheated oven and bake for 20 to 25 minutes, or until the eggs are fully set and lightly golden on top.
- 6
Let rest for 5 minutes before slicing and serving.