quite simply: eggs & vegetables…

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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 winter days – or any other 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 w/ 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!

Enjoy!

Print Recipe

quite simply: eggs & vegetables…

Another try to make a frittata in the oven (instead of using a pan!): it’s just some chopped vegetables, some sun-dried tomatoes, some freshly grated Parmesan in a mix of eggs & cream. Delicious when coming out of the oven as well as later accompanying a happy hour.

Prep Time20 minutes mins

Cook Time30 minutes mins

ingredients:

• 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

equipment:

• a tart form 28 cm

how to:

• Preheat the oven to 150° C w/ 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.

Notes

Prep Time: includes the cooking of the vegetables.

Tomatoes: I used sun-dried tomatoes marinated in olive oil w/ herbs. therefore some of the oil need up in the tart form.

Mediterranean herbs: I had dried oregano, basil, thyme & sage.

You may store the frittata in the fridge for 1-2 days. Just reheat in the microwave.

Sorry - no experience w/ freezing. (I wouldn’t recommend it.)

(information on equipment)

What did I do somewhat later…

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.

The businesswoman w/ too many office hours thinks 

Looks delicious, smells delicious…

It’s fine that I can prepare it beforehand. So I’ve got more time for my friends… & the kitchen stays clean…