Grated courgette, ricotta & fresh herb frittata
Ingredients
3
6 large eggs
30 grams Parmesan, freshly grated
250 grams , crumbled
1 bunch , chopped
1 bunch , chopped
2 tbsp. oil
salt
pepper
Instructions
STEP 1/5
Wash and cut the zucchini into thin strips or into small cubes.
STEP 2/5
Crack the eggs in a separate bowl. Whisk eggs at low speed using the whisk attachment of your Multiquick hand blender.
STEP 3/5
Add the zucchini, parmesan, ricotta, chives and oregano. Whisk everything at medium speed.
STEP 4/5
Season to taste with salt and pepper.
STEP 5/5
Heat a non-stick pan with oil. Pour the mixture and cook over low heat for 3 minutes. Cover and cook over low heat until the frittata is cooked on top.
Green frame: The frittata can be eaten cold or hot as desired.
This recipe was prepared using Braun’s Multiquick 5 Vario mixer stand
This recipe can be also prepared with MQ 785 Patisserie Plus, MQ 5177 BK Buffet plus and Braun’s FX 3030.
Grated courgette, ricotta & fresh herb frittata
Ingredients
3
6 large eggs
30 grams Parmesan, freshly grated
250 grams , crumbled
1 bunch , chopped
1 bunch , chopped
2 tbsp. oil
salt
pepper
Instructions
STEP 1/5
Wash and cut the zucchini into thin strips or into small cubes.
STEP 2/5
Crack the eggs in a separate bowl. Whisk eggs at low speed using the whisk attachment of your Multiquick hand blender.
STEP 3/5
Add the zucchini, parmesan, ricotta, chives and oregano. Whisk everything at medium speed.
STEP 4/5
Season to taste with salt and pepper.
STEP 5/5
Heat a non-stick pan with oil. Pour the mixture and cook over low heat for 3 minutes. Cover and cook over low heat until the frittata is cooked on top.