Ingredients for 4 servings
100 ml sheep’s milk
40 g Waldviertler sheep’s milk farmhouse cheese
60 g red onion
2 garlic cloves
200 g zucchini
80 g Waldviertler sheep’s milk farmhouse cheese
125 g soybeans, fresh or frozen
1 tbsp parsley, chopped
Preheat oven to 200°C. Grate 40 g Waldviertler sheep’s milk farmhouse cheese. Whisk eggs and milk until blended, stir in grated cheese and season with salt and pepper. Peel and slice onions, peel and chop garlic. Halve zucchini lengthways and cut into pieces about 2 cm thick. Cut 80 g Waldviertler sheep’s milk farmhouse cheese into coarse pieces.
Heat 3 tablespoons of olive oil in a frying pan. Sauté onions, garlic, soybeans and zucchini, and season with salt and pepper. Sprinkle with parsley, pour in egg mixture and cook on the stovetop until bottom and sides are just set. Sprinkle cheese pieces over the top and bake on the middle shelf of the oven for about 15 minutes.
Carefully remove frittata from the pan and serve.
Preparation time: 20 min.
Level of difficulty: easy