Frittata Verde with Horseradish Quark


50m
Preparation/cooking time: ca. 50m

Servings
For 4 people


Nutritional Information

Contains 430 Kcal


Ingredients

  • 8 fresh eggs
  • 3 tbsp. cream
  • 150 g frozen peas, defrosted
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.25 tsp. salt
  • a little pepper
  • 1 tbsp. olive oil
  • 400 g courgette, cut in half lengthways and then into 5-mm-thick slices
  • 1 onion, finely chopped
  • 250 g low-fat quark
  • 0.75 g diced bacon
  • 1 tsp. coarse-grain mustard
  • 0.5 tsp. prepared grated horseradish

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  • Mix the eggs and cream together well in a large bowl. Stir in the peas and parsley and season.
  • Heat the oil in a non-stick frying pan. Reduce the heat a little. Brown the onion, add the courgette, add salt and fry together for approx. 5 mins. Add the bacon and continue to cook for approx. 5 mins. Set the pan aside and leave the vegetables to cool a little. Mix the courgettes into the egg mixture. Add a dash of olive oil to the same pan and gently heat. Add the mixture, cover and leave to solidify over a low heat for approx. 20 mins. Remove the lid every now and then to allow the steam to escape. Turn the frittata out onto a large plate or a pan lid and carefully slide them back into the pan. Fry the frittata uncovered for another approx. 5 mins.
  • Combine the quark with the mustard and horseradish and add salt.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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