Ingredients
- 1 spring onion
- 50 g zucchini
- 1 small red chili
- 20 g pitted black olives
- 4 eggs
- 1 tbs olive oil
- salt, pepper
Preparation
1. Clean the spring onion, zucchini and chili, finely chop and add to a bowl. Add eggs and olive oil, stir well, season to taste with salt and pepper.
2. Place the pan on the Navigenio and heat on level 6 up to the roasting window and switch off the Navigenio, add the egg mixture to the pan.
3. Place the pan on a heat-resistant surface, place the Navigenio overhead, and bake the frittata for approx. 3 minutes using the residual heat.
Tip
- The recipe can also be prepared with other vegetables.
This recipe has been tested and approved by AMC.
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