Frittata with feta and sun-dried tomatoes

Description

For some reason, it is customary for us to eat eggs only for breakfast, but they make excellent dishes for dinner or lunch.

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.