Serves: 4
Ingredients:
6 medium eggs
4 small or 2 medium potatoes
250 gr cream cheese
450 gr mixture of broccoli, cauliflower and carrots
spices to taste (salt, pepper)
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon tarragon
Instructions:
1. Preheat the oven at 180 C.
2. Grease a 25 cm round pan with a little oil or butter.
3. Boil the potatoes and vegetables until almost done. Don’t soften them too much.
4. Chop 3 of the potatoes and all the vegetables in small chunks. Puree the 4th potato.
5. In a large bowl, beat the eggs. Add ¾ of the cream cheese and mix until incorporated.
6. Add the potatoes (both chopped and pureed), vegetables and spices and mix again.
7. Pour the mixture into the prepared pan.
8. Spoon the remaining cream cheese on top in places.
9. Bake over medium to low heat about 30-40 minutes, until the frittata is golden brown and all the mixture is set.
10. You can serve it cold or hot.
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