Herby spring vegetable frittata

Step 1/3

• 2½ g parsley
• 2½ g basil
• 2½ g chives
• 75 g cherry tomatoes
• 150 g new potatoes
• ½ red onion

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Chop parsley, basil, and chives. Halve cherry tomatoes and thinly slice new potatoes. Peel and thinly slice red onion.

Step 2/3

• 1½ tbsp olive oil
• 50 g peas (frozen)

• nonstick pan
• cooking spoon

Add olive oil to a nonstick ovenproof pan, set over medium heat. Add red onion and potatoes and cook approx. 10 min., stirring often, until potatoes are fork tender. Then add peas and most of the tomatoes and continue cooking for approx. 3 min. more, or until tomatoes are softened.

Step 3/3

• 4 eggs
• 75 g herb cream cheese
• salt
• pepper
• arugula (for serving)
• lemon (for serving)

• bowl
• whisk

Crack eggs into a bowl and whisk together well. Add cream cheese, chopped herbs, and season generously with salt and pepper. Whisk again, until everything is well combined. Add egg mixture to the pan and gently stir, just until the eggs are starting to set, approx. 5 min. Then top with the remaining tomatoes. Transfer to the oven and bake for approx. 15 min. at 180°C/350°F, or until cooked through. Serve with arugula, lemon wedges, and more herbed cream cheese on top, if desired. Enjoy!

Enjoy your meal!