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Local Veggie Dinner

January 23rd, 2017

We really love to use local products. Sometimes during winter this passion can be a tough challenge but cheating here and there a little allows us to prepare a great dinner recipe.

This week we're having a delicious carrot and goat cheese frittata with a slightly cheated tomato salad on the side. As the main ingredients are local, we can turn a blind eye to that ;) 

You don't need many ingredients to prepare this quick, healthy, gluten-free veggie dinner. 

This recipe is included in next week's Vegetarian Boxes and features Luxembourgish goat cheese from the Baltes family. 
A different versoin of this recipe will be delivered with the Low Carb Boxes (deliveries 01./03.02.2017). 

Download recipe
30 min.583 kcal.2 pers.

Ingredients

  • A box of 4 eggs1  pcs
  • Luxembourgish goat cheese in olive oil1  pcs
  • Carrots300  g
  • Garlic bulb1  pcs
  • Cherry tomatoes150  g
  • Walnuts15  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Balsamic vinegar2 tbsp.
  • Sugar1 pinch
  • Honey

How to do:

Instructions

  • Preheat the oven to 210°C (fan). Peel the carrots and shred them into a bowl. Peel and chop 1-2 garlic cloves. Coarsely chop the walnuts. Crack the eggs into the bowl and combine them with the carrots and walnuts. Season with a good pinch of salt and pepper. Break the goat cheese into small pieces.
  • Heat some olive oil in a n ovenproof pan and sauté the garlic on medium heat until translucent. Pour in the egg mixture and turn off the heat. Top with goat cheese and transfer the pan to the hot oven. Bake the frittata for 20-30 min. until golden on top and set to your liking.
  • Loosen the edges of the frittata with a spatula and carefully slide the frittata onto a plate. Leave to cool down for 2 min. before cutting it into pieces.
  • In the meantime, clean and quarter the cherry tomatoes. Peel and chop another garlic clove. Heat some olive oil in a small pot and sauté the garlic on medium heat until translucent. Add a pinch of sugar and the balsamic vinegar. Cook on low heat until dissolved. Add the cherry tomatoes to a bowl and pour them over with the warm dressing. Season to taste with a slight pinch of salt and some pepper.

Serving

  • Arrange the easy carrot frittata with goat cheese on plates and drizzle with some honey if desired. Serve with cherry tomatoes on the side.