Frittata with feta and sun-dried tomatoes
For some reason, it is customary for us to eat eggs only for breakfast, but they make excellent dishes for dinner or lunch.
Ingredients
Servings 4–6- 5 eggs
- 100 g feta cheese
- 3 art. l. fat sour cream
- 100 ml milk
- 300 g young small potatoes
- 1 small zucchini
- 1/2 cup green peas
- 50 g dried tomatoes
- 4 sprigs of dill and parsley
- 1 clove of garlic
- 1 st. l. mustard with seeds
- 1 Art. l. olive oil
- 1/2 tsp dried chili flakes
- freshly ground black pepper
- salad to serve
- salt
Cooking
Step 1
Wash the potatoes with a brush, put in a saucepan with salted boiling water and cook over medium heat for 12-15 minutes, until tender. Drain and let the potatoes cool slightly, then cut into thin rounds.
Step 2
Pour boiling water over green peas and leave for 5 minutes. Finely chop the garlic, finely chop the parsley and dill. Grate the zucchini on a coarse grater. Slice sundried tomatoes.
Step 3
Beat eggs with milk, add garlic, herbs and mustard, salt and pepper. Add sour cream and stir.
Step 4
Preheat oven with grill to 180°C. Heat the olive oil in a frying pan and fry the potatoes until golden brown. Add zucchini and chili flakes and continue sautéing for 3-4 more minutes. Add green peas.
Step 5
Pour in the egg mixture, sprinkle with crumbled feta and sun-dried tomatoes. Cook over low heat for 10 minutes to set the eggs.
Step 6
Place the pan in the oven under the grill and leave for 3-5 minutes until the top of the frittata is browned. Cut the finished frittata into pieces and serve hot or cold with a green salad.