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!





quite simply: eggs & vegetables…

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 12 pieces

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.


  • 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...

  1. Preheat the oven to 150° C w/ fan.
  2. Clean & trim & chop the carrots.
  3. Chop the spring onions.
  4. Cook carrots & spring onions in boiling water for about 3-4 min.
  5. Add the peas & cook for another 1-2 min (after coming to a boil again).
  6. Drain the vegetables & set aside.
  7. Chop the sun-dried tomatoes.
  8. Add a splash of olive oil to the tart form & distribute.
  9. Add vegetables & tomatoes & distribute evenly.
  10. Grate the Parmesan.
  11. Whisk the eggs w/ salt & pepper.
  12. Add cream & whisk again.
  13. Add herbs & whisk...
  14. Add the grated Parmesan.
  15. Pour the egg-cream-mess over the vegetables.
  16. Bake in the oven for about 25 - 30 min until slightly brown.


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…



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