Frittata with young vegetables and goat cheese

Step 1/5

• 50 g bacon
• 1 red bell pepper
• 2 green onions
• 50 g sugar snap peas
• 10 g chives

• oven
• cutting board
• knife

Preheat the oven to 180°C/350°F. Finely dice bacon and pepper. Slice green onions into fine rings and sugar snap peas into thin strips. Finely slice chives.

Step 2/5

• vegetable oil for frying
• salt
• pepper

• cooking spoon
• large ovenproof frying pan

Fry bacon and pepper in some vegetable oil. Add green onions and sugar snap peas and continue to sauté. Season well with salt and pepper and cook on medium heat for approx. 4 - 5 min.

Step 3/5

• 7 eggs
• salt
• pepper

• whisk (optional)
• large bowl

Meanwhile, beat eggs with chives and season generously with salt and pepper.

Step 4/5

• 50 g goat cheese

Now add half of the goat cheese to the fried vegetables and gently mix in. Pour the egg mixture over the vegetables.

Step 5/5

• 50 g goat cheese
• pepper
• 20 g Parmesan

• oven

As soon as the mixture has started to set on the bottom, add the remaining goat cheese on top. Lightly season with pepper and bake at 180°C/350°F for approx. 5 - 6 min. Grate Parmesan on the frittata and serve warm.

Enjoy your meal!