Rainbow Frittata

Rainbow Frittata

Ingredients (for 4 servings):

  • 6 eggs
  • 1 big carrot
  • 1 medium beetroot
  • 1 bundle spring onions
  • 2 cloves garlic
  • 1 bundle parsley
  • 3 tablespoons olive oil
  • Salt and pepper


Clean and chop the spring onions. Crush the garlic. Peel and grate the carrot and the beetroot. Wash the parsley and chop it.

Heat the oil in a non-stick pan. Fry the spring onions, the carrot and the beetroot over a low fire until they are soft, around three to four minutes. While the vegetables are getting done, crack the eggs into a bowl and season them with salt and pepper. Mix the eggs well with a fork.

Add the parsley and the garlic to the vegetables and fry for another minute. Spread the egg mixture over the vegetables and cover the pan with a lid.

When the egg has largely set, flip the frittata or finish it under the grill. All my pans have plastic handles, that’s why I always flip my frittata. This is a bit tricky, but not as difficult as it sounds. I loosen the border of the frittata with a spatula and make sure that it does not stick to the pan. Then I place a flat plate over the pan and turn it. Now the frittata should be in one piece on your plate. From the plate I slide the frittata back into the pan and give it another two minutes.

If you use the grill, just place the pan under the grill and wait that the egg-mixture takes on a lovely, bronze colour. Enjoy!

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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