Ingredients
- 1 onion
- 1 clove of garlic
- 1 yellow bell pepper
- 150 g spinach
- 4 eggs
- salt, pepper
- 1 ts AMC Rustico (or dried Italian herbs)
- 2 carrots
- 2 radishes
- 50 g Scamorza cheese
- 100 g peeled edamame
- 1 tbs olive oil
- 1 tbs white balsamic vinegar
- garden cress
Preparation
1. Peel and finely cut the onion and garlic. Clean and dice the bell pepper. Finely chop the spinach in the Quick Cut and mix with eggs, salt, pepper, and AMC Rustico.
2. Clean the carrots and slice them into long strips, clean the radishes and cut them along with Scamorza cheese into thin slices.
3. Add onion, garlic, and bell pepper to the pan and Heat the pot on highest level up to the roasting window.
4. Switch to a low level, add egg mixture, cover with the lid and roast until the turning point is reached. Switch off the hob and let rest for approx. 5 minutes.
5. Turn frittata out onto a plate. Mix carrots, radishes and edamame with olive oil and vinegar, season to taste with salt and pepper. Distribute salad and Scamorza cheese over the frittata and spread garden cress over top.
This recipe has been tested and approved by AMC.
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