Frittata with broccoli
This baked vegetable frittata with broccoli, peppers, bacon, onions, garlic and creme fraiche tastes good both hot and cold and is a delicious and protein-rich dish. Whether for breakfast or as a main course.
Recipe for 3 portions
1 broccoli
6 eggs
1 red pepper
1 onion
1 clove of garlic
1/2 lemon
250 g bacon cubes
2 tbsp creme fraiche herbs
1 tbsp butter
30 ml olive oil
150 g Emmental cheese
1/2 tsp nutmeg
1 pinch of salt and pepper
Preparation
Divide the broccoli into florets and simmer in boiling salted water for about 7 minutes. In the meantime, peel the onion and cut into rings. Peel the garlic and chop finely. Halve the peppers, remove the seeds and cut into cubes.
Heat the butter in a pan. Fry the bacon, onions, garlic and peppers in it for about 5 minutes.
Mix the creme fraiche with the olive oil and lemon juice. Season to taste with a little nutmeg and salt and pepper.
Crack the eggs and mix with the creme fraiche mixture. If necessary, add a little more nutmeg, salt and pepper.
Fill the broccoli in an ovenproof casserole dish. Then add the bacon, peppers, onions and garlic and mix with the broccoli.
Next, spread the egg mixture on top and bake in the preheated oven at 180°C top and bottom heat for about 20 minutes.
Finally, grate the Emmental cheese over it and bake in the oven for another 10 minutes.
