For a breakfast w/ friends I decided to do a frittata.
At first I thought about scrambled eggs or baked eggs … however, these have to be prepared fresh from the scratch. If you try to enjoy a breakfast w/ friends (or a brunch) as a host it’s always better to prepare everything in advance.
A frittata can be prepared 1 day before – no problem at all. You just have to reheat it in your microwave – although a frittata is also fine at room temperature.
For the rest: frittata is a light dish – not greasy, not heavy in the stomach. You may eat it as it comes or put it on some buttered toast… whatever you like.
So what do we need?
It’s a simple approach perfect for any season:
- eggs & cream
- dried Mediterranean herbs like oregano, thyme, basil & sage
- carrots & peas
- spring onions
- dried tomatoes (in olive oil)
- freshly grated Parmesan.
We start with the vegetables: cleaning, trimming, chopping. All is cooked beforehand – the frozen peas march into the pot at last. After some minutes just drain the vegetables.
… & don’t forget to preheat the oven to 150° C fan.
In the meantime we grate the Parmesan & chop the tomatoes.
Then w/ help of an egg whip we whip the eggs, add salt & pepper, add cream – always whipping.
The herbs follow into the mess as well as the grated Parmesan.
We grab our tart form & add a splash of olive oil; the oil is distributed well in the form.
Add the vegetable mix & the dried tomatoes.
Pour the egg mess all over the tart form & transfer carefully into the preheated oven.
After about 30 min … voilà!
Prepare little squares …
I made a square out of the circle! (Well – the rest was for the happy hour of my better half & me.)
I transferred the square to a square plat & cut it into 9 squares (well – not so even!). Next morning for our breakfast invitation I put it in the microwave for a minute or so – just to get somewhat over room temperature.
Ready for serving.
Enjoy!
- 100 g chopped carrots (cleaned & trimmed)
- 100 g peas (frozen)
- 3 spring onions
- 50 g chopped sun-dried tomatoes (in oil)
- 1 tbsp dried Mediterranean herbs
- 6 eggs
- 150 ml cream
- 50 g freshly grated Parmesan
- salt & pepper
- a splash of olive oil (for the tart form)
- a tart form 28 cm
- Preheat the oven to 150° C fan.
- Clean & trim & chop the carrots.
- Chop the spring onions.
- Cook carrots & spring onions in boiling water for about 3-4 min.
- Add the peas & cook for another 1-2 min (after coming to a boil again).
- Drain the vegetables & set aside.
- Chop the sun-dried tomatoes.
- Add a splash of olive oil to the tart form & distribute.
- Add vegetables & tomatoes & distribute evenly.
- Grate the Parmesan.
- Whisk the eggs w/ salt & pepper.
- Add cream & whisk again.
- Add herbs & whisk …
- Add the grated Parmesan.
- Pour the egg-cream-mess over the vegetables.
- Bake in the oven for about 25 – 30 min until slightly brown.
