Paprika Frittata

Name: Paprika Frittata
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 small onion; 5 TABLESPOONS Oil; 200 g frozen strips of peppers; 2-3 stem(s) Parsley; 4 Eggs (size M); 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 sachet (10 g, gives 90 ml) Preparation for Clear Herb Sauce; 150 g colourful leaf salad mixture (cleaned and washed)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 small onion
5 TABLESPOONS Oil
200 g frozen strips of peppers
2-3 stem(s) Parsley
4 Eggs (size M)
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 sachet (10 g, gives 90 ml) Preparation for Clear Herb Sauce
150 g colourful leaf salad mixture (cleaned and washed)

Directions

1
Peel and halve the onion and cut into fine strips. Heat 2 tablespoons of oil in a pan and fry the onion strips lightly in it. Add deep-frozen pepper strips and fry everything for 4-5 minutes.
2
Wash the parsley, dab dry and chop finely, except for a little to garnish. Beat the eggs, milk, half of the parsley, some salt and pepper. Season the paprika vegetables with salt and pepper and pour the egg mixture over them.
3
Covered and let stand for about 10 minutes at low to medium heat. Meanwhile, for the salad dressing, mix sauce powder, 3 tablespoons of cold water and the remaining oil. Mix the vinaigrette with the salad.
4
Sprinkle the finished frittata with the remaining parsley and garnish. Add salad separately.