In the Mediterranean diet pyramid, you'll find eggs in the box next to fish, legumes, and poultry. Alternate these products: choose chicken one day, egg the next day and fish the next day (if you are a vegetarian, choose legumes and egg more often).
It is advised to take about 2 to 4 eggs per week. For example, process them in a delicious omelette† a kind of thick omelette filled with vegetables (leftovers).
An easy way to prepare these is in the oven; this is how you bake the top without breaking the omelette need to turn (which is not an easy job). Use an oven-safe frying pan or a baking tray for this.
A good lick of yogurt provides the creaminess. Cut off a tasty point for the evening meal or for in your lunch box. Enjoy your dinner!
Ingredients for the frittata
For 4 people (side dish)
- 8 eggs
- 3 tbsp Greek yogurt
- 100 grams Parmesan cheese, grated
- thyme
- salt
- black pepper
- 2 tbsp olive oil
- 1 red onion
- asparagus tips
- 200 grams of mini tomatoes (e.g. cherry tomatoes)
Preparation of the frittatta
- Preheat the oven to 180°C.
- Beat the eggs with the yogurt, Parmesan cheese, thyme, a pinch of salt and pepper.
- Wash the asparagus tips and tomatoes and cut the latter in half once.
- Chop the onion.
- Heat the olive oil in an ovenproof pan.
- Fry the onion and fry the asparagus tips for a while.
- Pour the egg mixture over it and divide the tomatoes over the egg (if you are using a baking pan; after step 6, transfer the onion and asparagus tips into the baking pan first and pour the egg mixture over it).
- Place the skillet in the oven. Once the egg is set on top and golden brown (this will take about 15 to 25 minutes, depending on the thickness of the frittata) it is done. Let cool for a few minutes and cut the frittata into pieces.
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