Frittata with feta and sun-dried tomatoes

Name: Frittata with feta and sun-dried tomatoes
Total time: 40 min
Yield: 4–6
Ingredients: 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

Cookinero 19 November 2022

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

How to cook Frittata with feta and sun-dried tomatoes

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.