Tomato Frittata

Ingredients

• 250 g ripe tomatoes
• 100 g mushrooms
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 3 sprigs parsley
• 30 g Parmesan cheese (1 piece)
• 6 Eggs
• 80 g arugula (1 bundle)
• 20 g Sour cream (1 tbsp)
• 30 ml white wine vinegar (2 tbsp)
• 30 ml vegetable broth (2 tbsp)

Instructions

1. 1.

   Clean, wash, quarter, core the tomatoes and slice into strips. Clean the mushrooms and slice them.

2. 2.

   Heat 2 tbsp oil in a large skillet (note: the pan will later go into the oven). Sauté the mushrooms for 4–5 minutes over medium heat, then add the tomatoes and cook for another 2 minutes. Season with salt and pepper.

3. 3.

   Grate the Parmesan. Wash the parsley, shake dry and chop. Beat the eggs, add the Parmesan and parsley, season with salt and pepper, and mix well.

4. 4.

   Pour the egg mixture over the mushrooms and tomatoes in the pan and let it set for 2–3 minutes. Transfer to a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) and bake for 15 minutes until firm.

5. 5.

   Meanwhile wash and dry the arugula.

6. 6.

   Whisk together vinegar, broth, remaining oil and sour cream; season with salt and pepper to taste.

7. 7.

   Arrange the arugula on plates. Remove the pan from the oven, cut four circles out of the frittata with a round cutter and place them on top of the arugula. Drizzle the dressing over the dish and serve.