Recipe for Green Vegetable Frittata

Preheat the oven to 200°C (400°F). Cook the washed potatoes in salted water for about 20 minutes. Add the peas for the last 5 minutes.

Cook the broccoli for 7 minutes in boiling salted water. Immediately plunge them into a bowl of ice water to stop the cooking and preserve the green color.

Beat the eggs with the liquid cream, pesto, salt, and pepper. Slice the potatoes after peeling them (if they are new potatoes, there is no need to peel them).

Generously butter a cake pan. Arrange the slices of potatoes, broccoli florets, and peas in it. Pour the egg mixture on top and sprinkle with crumbled feta. Bake for 30 minutes.

To finish, serve hot, or warm, or at room temperature, but not cold. A curly salad complements this dish very well. ENJOY YOUR MEAL!