quite simply: eggs & vegetables …
Servings: 9
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 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.)