Colorful Vegetable Frittata

How about a colorful, low-histamine vegetable frittata? A truly delicious one-pot meal for every day.

This recipe is   

• suitable for a low-histamine diet  
• vegetarian  
• gluten-free  

Preparation time   

20 minutes + 15 minutes baking time  

Ingredients  

• 3 small potatoes  
• 1 onion (1)  
• 1 clove of garlic (1)  
• 1 red bell pepper  

• 1 small zucchini  
• 1 small carrot  
• 50 g Ger. Mozzarella or Gouda  
• 2 tbsp olive oil for cooking  
• 12 quail eggs  
• HistaFood Organic Herb Salt  
• 5 tablespoons of cream  

preparation  

• Wash, peel, and dice the potatoes and carrots.  
• Wash the bell peppers and zucchini and cut them into small cubes.  
• Peel and finely chop the onion and garlic clove.  
• Preheat oven to 180°C (top/bottom heat).  
• Heat cooking olive oil in an ovenproof pan and sear all the vegetables in it.  
• Simmer for another 5 minutes over medium heat, covered.  
• Whisk together 12 quail eggs, 5 tablespoons of cream and a little HistaFood organic herb salt.  
• Remove pan from heat  
• Pour the egg mixture onto the vegetables and mix well.  
• Distribute grated mozzarella or Gouda evenly on top.  
• Bake in the oven for about 15 minutes.  

• Remove from the oven and serve immediately.  

Our HistaFood tip  

This goes well with our HistaFood organic grain bread with a little butter or HistaFood vegetable spread, carrot & beetroot.

Prepared with