SERVING
for 3-4 persons
NUTRITIONAL VALUE (per portion for 4 persons)
478,4 kcal
28,3g protein
28,6g fat
27,2g CH
INGREDIENTS
2 tablespoons extra virgin olive oil
3 large garlic cloves
3 large ripe tomatoes (washed and peeled)
3 jalapeno peppers
120g pickled artichoke hearts
sea salt, freshly ground black pepper
—
6 large eggs
3 tablespoons whole milk
100g fine rice flour
200g dry grated mozzarella
1 level tablespoon sea salt
fresh basil leaves
PREPARATION
- Halve the tomatoes, scoop out the core with the seeds with a spoon and cut them into cubes. Wash the peppers, cut off the top, cut them in half lengthwise, remove the seeds in half of peppers and cut them widthwise. Peel and chop the garlic, drain the artichoke hearts, rinse and cut them into longer, thinner pieces.
- In a large mixing bowl, mix the eggs, add the milk, rice flour, half of the mozzarella and salt. Preheat the oven to 180°C. Then in a large pan (suitable for the oven) at high temperature first roast the peppers in a tablespoon of oil. Add garlic, artichoke hearts, a pinch of salt and roast further. Finally, add the tomatoes, salt again, add the black pepper and roast for another minute or two. Put another tablespoon of oil in a pan, lower the temperature, stir and lightly shake the pan to distribute the vegetables evenly.
- Pour the egg mixture into the pan by spreading it nicely over all the vegetables. Cook for about 3 minutes or for so long that the frittata begins to harden along the edges. Then set the pan aside, place the washed basil leaves on the frittata and sprinkle the other half of the mozzarella over them. Transfer the pan to the oven and bake for about 15 minutes. After baking, place the pan out of the oven and allow to cool slightly for a few minutes, then carefully remove the frittata from the pan onto a wooden board and slice it (or cut it in the pan). Transfer to plates and serve.
NOTES
– For a low carb version omit the rice flour.
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