Vegetable Frittata

I have a huge head of Savoy cabbage sitting around. This is the second dish I am preparing with it, but I fear that it grows back over night.

Only 4 leaves of the cabbage, 2 carrots, a tiny piece of leek and 2 spring onions are the veggie part here.

Except the onions, the veggies were cooked in salted water for 5 minutes to soften them a bit. Then drained.

I had Swiss semi hard cheese from the other recipe. I grated most of it to put in the eggs. Fresh dill and dried chives and lots of seasoning gone in the eggs together with a dash of milk.

Use a pan that can go in the oven.

Recipe for 2:

5 tbsp olive oil

6 eggs

50 ml milk

60 g semi hard mountain cheese

2 tbsp fresh dill

2 tbsp fresh parsley

1 tbsp fresh basil

Salt, pepper, Piri Piri seasoning

2 carrots

5 cm leek

4 Savoy cabbage leaves

2 spring onions

Shred the cabbage, but take out the hard middle first. Finely slice discs from the carrot and cut up the leek. A pot with boiling salted water is next. Put in the veggies and cook them for 5 min, take off the heat and let them sit another 5 min, drain.

Preheat the oven to 160 C

Chop the green onions and the herbs and grate the cheese.

In a wide pan heat up the oil and put the veggies and onions in. Season with salt and pepper and on medium high heat cook for 8 to 10 min.

Crack the eggs in a bowl, add milk, seasoning and cheese and herbs. Mix well and pour over the veggies. Take a spatula and scrape the sides and in the middle just for 2 min.

Put in the oven for 10 min.