I like a late but hearty breakfast on weekends. Shakshuka is one option, frittata is another. With still lot’s of greens and roots from the garden, here it’s accompanied by a salad (greens, carrot, turnip, cucumber, pomegranate). For the dressing I used my homemade apple/pear-vinegar, mustard seeds, lemon juice, olive oil, honey and salt.
- For the frittata
- Two cooked potatoes (cut into thick slices)
- Three eggs
- Three small tomatoes (halves)
- Green onions/ onion (sliced)
- parsley (chopped)
Heat olive oil in a pan, for a moment, stir fry onions and potatoes. Add the tomatoes. Whisk the eggs with salt, pepper and parsley and pour them over the veggies. Cover the pan and let bake on low fire until eggs are ready.