Créé avec l’IA
Capsicum and Tomato Frittata
25 min 200 kcal par portion Moyen
Ingrédients
4 Portions
- large eggs6 pieces
- large capsicums2 pieces
- medium tomatoes2 pieces
- large onion1 piece
- green chili1 piece
- olive oil2 tablespoons
- Saltto taste
- Pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the capsicums, tomatoes, and onion into thin strips. Finely chop the green chili.
- 3
In a large oven-safe skillet, heat the olive oil over medium heat.
- 4
Add the sliced onion and green chili to the skillet and sauté until the onion becomes translucent.
- 5
Add the sliced capsicums and tomatoes to the skillet and cook for about 5 minutes, stirring occasionally.
- 6
In a bowl, beat the eggs and season with salt and pepper to taste.
- 7
Pour the beaten eggs over the vegetables in the skillet, ensuring they are evenly distributed.
- 8
Cook on the stovetop for about 5 minutes until the edges start to set.
- 9
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and slightly golden on top.
