Vegetable Frittata

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the squash, enoki mushrooms, king oyster mushrooms, oyster mushrooms, ssamchu, red chard, napa cabbage, bean sprouts, and beef into 3 cm pieces.
2. Heat cooking oil (20 g) in a pan over medium heat and stir-fry the prepared vegetables and beef in turn.
3. Beat the eggs in a bowl and mix in the salt and milk to make the egg mixture.
4. Brush a tart pan with cooking oil (6 g), add the stir-fried vegetables and beef, and pour in the mixture from step 3.
5. Bake in an oven preheated to 140°C for about 25 minutes to make the frittata.
6. Top the frittata with the sprouts and ricotta cheese and drizzle with olive oil to finish.