|Unsalted butter||30 Gram|
|Vegetable oil||15 Milliliter|
|Onion||1 , finely chopped|
|Garlic||10 Gram, thinly sliced|
|Green peas||120 Gram|
|Broccoli||100 Gram, cut into small florets|
|Tomato||120 Gram, finely chopped|
|Eggs||8 , lightly beaten|
|Parmesan cheese||30 Gram, grated|
|Freshly ground pepper||To Taste|
Heat the butter and oil.
Saute the onion and garlic for five minutes, taking care not to burn the garlic.
Add the peas, chopped tomatoes and broccoli, and saute for a few more minutes.
In a large bowl, combine the beaten eggs, Parmesan cheese, salt and freshly ground pepper.
Pour over the vegetables.
Reduce heat and cook for about seven minutes, until the eggs have almost set.
Remove the pan from heat.
Place the frittata in the oven under a grill for two to three minutes, and allow to brown slightly.
Remove and cut into wedges and serve.