Pickled Vegetable Frittata 


Pickled Vegetable Frittata 


  • Preparation 15 min
  • Cooking 25 min
  • Servings 6
  • Nut-free
  • Gluten-free

Categories

Ingredients

    • 10 eggs, lightly beaten 

    • 1 cup (250 ml) cottage cheese
    • 1 cup (250 ml) pickled mushrooms, drained and halved
    • 1/2 cup (120 g) roasted red bell peppers, cut into strips
    • 1 jar (170 ml) oil-packed artichokes, drained and quartered 

    • 1/2 cup (23 g) chopped parsley
    • 1 onion, thinly sliced 

    • 2 slices bacon, thinly sliced 

    • 2 tbsp (30 ml) olive oil
    • 1/2 cup (125 ml) chicken broth
    • 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
    • Salt and pepper

Preparation

Note from Ricardo

To save time, we use store-bought pickled vegetables. You can substitute with sautéed mushrooms and homemade roasted bell peppers.

Personal Note