I started this blog to show the average student like myself that cooking isn’t hard. I know that I’ve shared many fairly difficult recipes, so I’m here to make it up to you by sharing this recipe for one of the simplest yet extremely tasty recipes on this blog: a tomato frittata.
It’s nutritious, delicious, highly customizable and perfect for getting rid of those leftover vegetables. And the best of it all is that it’s done in no time, you can just shove it in the oven and do something else for a while!
I make frittatas quite often, because it’s such a great way to get rid of leftover vegetables. Tomato, beans, broccoli, cauliflower, peas, spinach, bell pepper, asparagus… I can’t think of any vegetable that couldn’t be used in a frittata!
The photos aren’t as pretty, simply because I wasn’t planning on making this into a blog! But after cooking it I realised that it would be a good-to-know recipe for any student.
Recipe down below. What do you think, does this blog need more or less student-proof recipes? 🙂
See ya! Vivian
- Eggs, 5 large
- Tomato, 3 pieces
- Potato rösti*, 150g
- Creme fraiche, 100g
- Parsley, 20g (fresh or dried)
- Salt & pepper
- Olive oil
- Preheat the oven to 200 degrees Celsius. Cover an oven dish in some olive oil.
- Cut the tomatoes into smaller pieces and place them in the dish. Add the potato pieces and mix. Set aside.
- In a large bowl, whisk together the eggs ,creme fraiche, parsley and salt and pepper.
- Spread the mixture in the oven dish, and make sure the tomato and potato are evenly distributed.
- Place this in the oven for around 35 minutes, or until solid.
- *: you can also use pre-cooked potato slices and some onion if you like
- **: this frittata would taste amazing with any other leftover vegetable like broccoli, spinach, asparagus etc.