Frittata Primavera

Frittata Primavera is a great recipe for breakfast or as an appetizer. It is quick, easy, and full of flavor resulting in a unique Italian combination.

It starts with a mix of eggs and sour cream, making it light and fluffy. Flour adds some thickness and chopped parsley gives it a fresh, green taste.

The filling is a colorful mix of veggies. The Green onions and red pepper are adding a sweet and mild spice. Sliced black olives give a salty touch. Frozen corn and peas add sweetness and bright color. Chopped dried porcini mushrooms bring an earthy, rich flavor.

This Frittata Primavera is cooked until it’s golden and firm. It’s a beautiful and healthy dish, perfect for breakfast, brunch, or a light dinner. The mix of different textures and flavors makes every bite a delightful taste of spring.

How to make frittata primavera

Begin with preheating the oven to 350°F (180°C).

Heat oil in a frying pan and cook the onion for 1 minute. Add the rest of the vegetables and cook for another 3 minutes. Season with salt and pepper.

In a bowl, beat the eggs with salt, flour, sour cream, and parsley, whisking until well blended. Add the cooked vegetables to the egg mixture and stir until well combined.

Pour the mixture into a greased baking dish. Sprinkle the grated cheese on top.

Bake for about 25-30 minutes or until golden brown. Serve with a fresh salad.

Hope you will try this delightful frittata primavera. If you do, make sure to share the photos with me on Instagram and enjoy!

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Frittata Primavera

5 from 1 vote

Frittata Primavera is a great recipe for breakfast or as an appetizer. It is quick, easy and full of flavor resulting into a unique Italian combination.

Servings 4 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

  

1x2x3x

• 3 eggs
• 1/2 cup sour cream
• 8 tbsp flour
• 2 tbsp chopped parsley
• salt

Frittata Filling

• 4 green onions
• 2 tbsp olive oil
• 1 small red pepper, sliced
• 5 black big olives
• 1/3 cup frozen corn kernels
• 1/3 cup frozen peas
• 1/3 cup dried porcini mushrooms, chopped
• salt and pepper to taste

Topping

• 1/2 cup (50 g) grated cheese

Instructions

 

• Preheat oven to 350°F (180°C).
• Heat oil in a frying pan and cook the onion for 1 minute. Add the rest of the vegetables and cook for another 3 minutes. Season with salt and pepper.
• Beat eggs with salt, flour, sour cream and parsley, and whisk until well blended. Pour the vegetables over the eggs mixture over and stir until well blended. Pour all the mixture into a greased baking dish. Sprinkle the grated cheese on top.
• Bake for about 25- 30 minutes or until golden brown.  You can serve with fresh salad.

Nutrition

Serving: 1 serving out of 4Calories: 316kcalCarbohydrates: 20.9gProtein: 11.6gFat: 21.2gSaturated Fat: 8.5gCholesterol: 165mgSugar: 2.7g

Calories: 316kcal

Course: Appetizer, Breakfast

Cuisine: Italian

Keyword: breakfast frittata, breakfast ideas, breakfast recipe, easy frittata recipe, eggs frittata, fresh frittata, frittata appetizer, Frittata primavera, no meat frittata, vegetable frittata