Vegetable Frittata

Zubereitung

1. 1

   Peel and thinly slice the onions and potato. Dice the tomato and cucumber.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat.

3. 3

   Add the sliced onions and potato to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and the potatoes are tender.

4. 4

   Add the diced tomato and cucumber to the skillet. Cook for another 3-4 minutes until the vegetables are softened.

5. 5

   In a bowl, beat the egg with the salt and black pepper.

6. 6

   Pour the beaten egg evenly over the vegetables in the skillet. Tilt the pan to distribute the egg mixture.

7. 7

   Cover the skillet with a lid and cook on low heat for 5-7 minutes, or until the egg is set and the frittata is firm.

8. 8

   Slide the frittata onto a plate, cut into wedges, and serve warm.