Frittata

Yet another cooking book was added to my challenge. For my 34^th birthday two of my lovely girls gave me a beautiful new cookbook from Sweden with vegetarian recipes: The Green Kitchen. It's written by couple who have a little girl the same age as my oldest and they wrote this book with recipes also suitable for toddlers. Because we only eat meat once or twice a week, this book is a welcome addition. Their recipes are very simple and just a little different. I’m already making frittatas every week, but what I called a frittata is just a lot of baked vegetables with egg poured over it. Mostly results in some kind of scrambled eggs with veg stirred through. Fine for the taste but doesn’t do much for the looks of the food.

 

Thanks to the green kitchen I now know this easy way to make a beautiful frittata and also found out that my girls are ok with eating cabbage, while I thought it would be too hard for them with the little teeth they have.

The trick for a good frittata is to take the veg out of the pan, then pour in the eggs, bake them for a minute and put the veg back in before shoving it all in the oven with a layer of grated cheese on top. This one is with cabbage, potatoes and homemade pesto inside and really thinly sliced green asparagus on top.