Vegetable frittata

1 . Stage

Chop the white leeks, break the broccoli into florets, strain the olives and canned beans from the liquid.

2 . Stage

Fry onion rings for a couple of minutes in olive oil

3 . Stage

Slice sun-dried tomatoes into sticks

4 . Stage

Grease a greased ovenproof dish with butter and evenly arrange the fried onions, broccoli, olives and beans. Season with salt and pepper and sprinkle with a mixture of provincial herbs.

5 . Stage

Mix the eggs with the flour, add the cream, salt, pepper and whisk a little.

6 . Stage

Pour the egg mixture over the vegetables and sprinkle with sun-dried tomatoes. Bake in a preheated 180 degrees oven for about 25-30 minutes.

7 . Stage

Serve hot to the table.