I like to cook and I love to eat which means that my desire to prepare food is often much smaller than my desire to dine. It results in a repertoire of trusty quick meals that never disappoint.
We actually made a list of our favorite recipes a few years ago and when we have no idea what to cook, we consult the list. It contains all the good things, like chorizo and pepper jambalaya, red pesto risotto, Indian dhal, red coconut curry or warming carrot & red lentil soup. Recently we added this miso ramen soup to the list as well as the frittata I’m going to share with you today.
For a long time, I have been getting ready to make a quiche and the Easter Sunday was a good enough day to make a quiche. I browsed several websites to get an inspiration and an idea what are the quiche ‘musts’. But at the end, the quiche seemed like too much work and a good frittata was a good enough replacement.
Spring Stovetop Frittata
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 tablespoon olive oil
- 2 green onions (sliced)
- 5 medium eggs
- 5 tablespoons grated parmesan cheese
- 4 or more cherry tomatoes (halved)
- 2 cm piece of zucchini (thinly sliced)
- 1/4 cup of soft goat cheese
- dried basil (or other herbs like oregano or thyme)
- Wash, slice, and cut the vegetables.
- In a larger bowl whisk together the eggs, salt, and dried herbs. Whisk in the parmesan cheese and set aside.
- Heat the olive oil in a nonstick pan. Once the oil is hot, add the white parts of green onions and sauté for a couple of minutes.
- Pour egg mixture into the pan and evenly distribute teaspoons of the soft cheese, sliced zucchini, and tomatoes on top.
- Cover and cook for 6 – 8 minutes on medium heat.
- Uncover and let the condensed water evaporate.
- Garnish with green parts of the onions, slice into pieces and serve with a simple salad and piece of bread.