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Peel the onion, wash & core the pepper and clean the courgette.
Cut the onion, pepper, courgette and sweet potato one after the other into slices using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Place the eggs, salt and pepper into a tall container and purée them using Braun’s MQ 7 blending shaft.
Heat the olive oil in a coated, oven-proof pan (approx. 22 cm diameter).
Steam the chopped vegetables over a low heat for 10 minutes
Pour the egg mass over this, cover and allow to coagulate for approx. 4 minutes.
Bake the frittata uncovered in a hot oven at 180 degrees (top / bottom heat) in the middle of the oven for approx. 20 minutes. The egg mass should be thoroughly coagulated.
Carefully separate the frittata from the edge of the pan, slide onto a large plate and cut into pieces.
Peel the onion, wash & core the pepper and clean the courgette.
Cut the onion, pepper, courgette and sweet potato one after the other into slices using Braun’s MQ 7 all-in-one food processor attachment and its cutter insert.
Place the eggs, salt and pepper into a tall container and purée them using Braun’s MQ 7 blending shaft.
Heat the olive oil in a coated, oven-proof pan (approx. 22 cm diameter).
Steam the chopped vegetables over a low heat for 10 minutes
Pour the egg mass over this, cover and allow to coagulate for approx. 4 minutes.
Bake the frittata uncovered in a hot oven at 180 degrees (top / bottom heat) in the middle of the oven for approx. 20 minutes. The egg mass should be thoroughly coagulated.
Carefully separate the frittata from the edge of the pan, slide onto a large plate and cut into pieces.
