Carrot and Wild Garlic Frittata

For the carrot and wild garlic frittata, first clean, rinse and peel the carrots and, depending on their thickness, halve or quarter the vegetables lengthwise and cut them into pieces about 5 cm long.

Remove the stalks from the wild garlic and rinse and then dry the leaves.

Put the eggs and the sour cream in a small baking bowl and mix well, seasoning with pepper, salt, curry and cumin.

Preheat the stove to 180 °C.

Grease a quiche dish (approx. 26 cm) well. Fill in the carrot pieces as well as the wild garlic in a star shape and carefully pour the egg cream over it.

Put the carrot and wild garlic frittata in the oven and bake for about 30 minutes.

You can enjoy the frittata warm or cold.

Preparation Tip:

As an alternative to wild garlic, which has a delicate aroma of garlic, you can also very well use green onions.

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