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Le Chaudron recipe
Frittata aux légumes
Vegetable frittata
⏱ 25 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6eggs
1zucchini
1red bell pepper
100 g (3½ oz)cherry tomatoes
80 g (3 oz)feta
2 tbspolive oil
1 tbspchopped basil
1 pinchsalt and pepper
- 6 eggs
- 1 zucchini
- 1 red bell pepper
- 100 g (3½ oz) cherry tomatoes
- 80 g (3 oz) feta
- 2 tbsp olive oil
- 1 tbsp chopped basil
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection with the broiler ready. Use an ovenproof nonstick skillet (no plastic handle).
- Cut the zucchini into 5 mm (¼ in) half-moons, the red pepper into 1 cm (½ in) dice, and halve the cherry tomatoes.
- Heat 1 tablespoon olive oil in the skillet over medium heat and sauté the zucchini and pepper for 8 minutes.
- Meanwhile, beat the 6 eggs with salt, pepper and the basil for 30 seconds.
- When the vegetables are tender-crisp, spread them evenly and add the other tablespoon of oil.
- Pour the eggs over the vegetables, add the cherry tomatoes and crumble over the feta.
- Cook over low heat for 8 minutes until the edges are set but the top is still slightly runny.
- Broil for 2–3 minutes (watch it!) until golden. Cut into wedges and serve warm or cold.
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