Believe it or not this frittata is one of the easiest things I ever cooked. And if “easy” does not convince you already, it is a really great way of making use of leftovers from the fridge! You basically just chop everything, fry it in a ovenproof pan, put some eggs on top and maybe add some cheese. Put it in the oven for some minutes and voilà, you can eat 🙂
Ingredients (serves 1):

2-3 spring onions
1 carrot
3 snack bell peppers
1 clove of garlic
2 medium sized tomatoes
1 tsp sun-dried tomatoes, chopped
4-5 eggs
1 handful fresh basil
Dried thyme and oregano
salt, pepper, nutmeg
2 tbsp ground cheese

Wash all the vegetables and preheat the oven to 180°C. Start by chopping the spring onions. Heat up some olive oil in an oven proof frying pan and lightly braise the onions. In the meantime cut the carrot in thin slices. Add them to the onions and braise on medium heat until they start to become brown. Meanwhile cut the bell pepper in thin stripes and add them to the carrots. Cut the tomatoes into cubes and add them to the pan once the bell pepper starts to soften. Add the sun-dried tomatoes as well and roast everything for 2 more minutes. During this time, start preparing the eggs by breaking them into a small bowl or a large glass. Whisk them together using a fork. Chop the basil finely and add to the eggs. Then season the vegetables with salt, pepper, nutmeg, dried thyme and oregano. Note that since you are pouring the eggs over the vegetables, you can overseason them a little bit, otherwise it might taste to bland. Turn off the stove, stir the vegetables around once more to distribute the spices evenly, then spread them over the pan in an even layer. Pour over the egg-basil mixture and let set in the warm pan. Once the edges are set, you can transfer the pan to the oven and let it bake for about 10 minutes. Take the frittata out of the oven and sprinkle with the cheese, it should be entirely set by now. Put back into the oven until the cheese gives a golden crust. Let cool down for a second and serve immediately out of the pan.

Tip: Of course you can add basically every ingredient you want to this frittata. For a non-vegetarian version you might want to add some minced meat or slices of sausages like chorizo. Feel free to be creative! Only one word of advice: start by frying the ingredients that are more hard in texture and add the softer, more liquidity containing ingredients later on to get an even texture of the fillings.


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