Boiled, sunny side up, scrambled, poached,…. what a creative ingredient. Since we cannot be spoiled anymore by Janny’s (our dear cleaning lady for more than 25 years in Belgium) chicken, I try to make the best selection.
The frittata today is a large portion, and thus, lunch-included for the following dat. Chop and fry 1 onion, 4 garlic cloves, 2 spicy little peppers, 1 large bell pepper, 2 small courgettes, 3 small potatoes in a mixture of butter and olive oil. Use a pan which can be put in the oven. Bake for 10-15 mins. Add 4 battered eggs, 125 ml of light cream, pepper, salt a handful of chopped parlsey and a handful of chopped wild fennel (which I find during my walks outside). Bake on a low fire. Add a chopped mozzarella and 3 table spoons of grated emmental. Finish with halved cherry tomatoes. Put the pan in the oven at 180° for 20-30 mins. Serve the frittata with some green salad, and prepare the shopping list for tomorrow!
Doc V's Healthy Kitchen 