- 0.25 tsp. salt
- a little pepper
- 1 onion, finely chopped
- 1 tbsp. olive oil
- 1 bunch flat-leaf parsley, finely chopped
- 1 tsp. coarse-grain mustard
- 250 g low-fat quark
- 3 tbsp. cream
- 8 fresh eggs
- 150 g frozen peas, defrosted
- 400 g courgette, cut in half lengthways and then into 5-mm-thick slices
- 0.75 g diced bacon
- 0.5 tsp. prepared grated horseradish
Mix the eggs and cream together well in a large bowl. Stir in the peas and parsley and season.
Heat the oil in a non-stick frying pan. Reduce the heat a little. Brown the onion, add the courgette, add salt and fry together for approx. 5 mins. Add the bacon and continue to cook for approx. 5 mins. Set the pan aside and leave the vegetables to cool a little. Mix the courgettes into the egg mixture. Add a dash of olive oil to the same pan and gently heat. Add the mixture, cover and leave to solidify over a low heat for approx. 20 mins. Remove the lid every now and then to allow the steam to escape. Turn the frittata out onto a large plate or a pan lid and carefully slide them back into the pan. Fry the frittata uncovered for another approx. 5 mins.
Combine the quark with the mustard and horseradish and add salt.
- Mini Bites / Finger Food
- 50 mins Preparation/cooking time: ca. 50m
- Servings For 4 people
- Nutrition 430 Kcal