Frittata with Cherry Tomatoes and Mozzarella

Prepare the ingredients. This is what awaits on your plate – a fluffy frittata with a fresh salad 🥚🍅 Prepare all ingredients in advance so the work goes smoothly.

Chop the vegetables. Slice the spring onions into thin rounds (you can slice the green part into diagonal strips if you want it to look fancy) and cut the garlic into thin slices.

Sauté the base. Heat a little vegetable oil in a small pan and sauté the spring onion (reserve the green part for the salad), garlic and cherry tomatoes over medium heat for about 1 minute, just until fragrant but still fresh.

Whisk the eggs. Crack the eggs into a bowl and whisk thoroughly with a fork until the mixture is airy. Season with salt and pepper

Bake the frittata. Pour the egg mixture over the sautéed vegetables and let it set over medium heat. You can cover the pan with a lid and finish cooking on the stovetop, or transfer it to an oven preheated to 180 °C and bake for about 10 minutes, until the surface is golden and the eggs are set.

Prepare the salad. While it bakes, tear the mozzarella into smaller pieces, optionally roughly chop the parsley leaves (instead of parsley you can add only the green parts of the spring onion) and slice the radishes thinly. Toss everything in a bowl with a little olive oil, season with salt and pepper.

Serve. Carefully turn the finished frittata out onto a plate and spread the prepared salad on top. Serve immediately 🥗✨