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Le Chaudron recipe
Frittata aux légumes du jardin
Garden vegetable frittata
⏱ 30 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8eggs
1zucchini
1red bell pepper
150 g (5 oz)fresh spinach
1onion
50 g (2 oz)grated Parmesan
2 tbspolive oil
1bunch basil
- 8 eggs
- 1 zucchini
- 1 red bell pepper
- 150 g (5 oz) fresh spinach
- 1 onion
- 50 g (2 oz) grated Parmesan
- 2 tbsp olive oil
- 1 bunch basil
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). Dice the zucchini and bell pepper and finely slice the onion.
- Heat the olive oil in the skillet and sauté the onion, zucchini and bell pepper for 8 min.
- Add the fresh spinach and let it wilt briefly, stirring.
- Beat the eggs in a bowl with the grated parmesan and season with salt and pepper to taste.
- Pour the eggs over the vegetables in the pan and let set 2 min over low heat without stirring.
- Transfer the pan to the oven and bake 15 min until puffed and golden. Serve with the basil.
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