Veggie feta frittata with creamy bell pepper soup
- 2 cloves garlic
- 4 sprigs of fresh basil
- ½ pepper
- 1 zucchini
- 4 eggs
- 50 g of milk
- 50 g of feta cheese
- 450/500 g of red peppers
- 1 tbsp. of Thermomix vegetable stock paste
- 1 can of 540 ml diced tomatoes
- 100 g of feta cheese
Place two silicone cereal bar molds into Varoma dish and 3 on the Varoma tray. Reserve.
Put garlic cloves and the basil in the bowl. Chop 5 sec / speed 5.
Add the half-bell pepper cut in half, the zucchini in sections, the eggs, the milk and salt, pepper generously. Mix 5 sec/speed 5. Pour this mixture into the silicone molds in the Varoma.
Put 50 g of feta cheese into unwashed mixing bowl. Chop 1 sec / speed 5. Place feta cheese over each frittata and season with pepper. Reserve.
Put into mixing bowl (without washing it) the red peppers cut into quarters, the canned diced tomatoes and the vegetable stock. Chop 5 sec / speed 5.
Place Varoma into position and steam for 22 min / Varoma / speed 2.
At the tone, reserve Varoma and add 100 g of feta cheese into mixing bowl. mix 1 min / speed 10.
Serve hot, lukewarm, or cold frittata, as well as the creamy soup.