Eggs are a high-quality source of protein. They also provide the important fat-soluble vitamins A, E and D. The body needs these for the eyes (twilight vision), cell protection (catching free radicals) and the bones (absorption of calcium). Vitamin D, which is also contained in mushrooms, is responsible for the latter. During the winter months, the lack of sunlight prevents us from synthesizing vitamin D through the skin, making this meal an ideal source of this vitamin, especially in winter.
Tomatoes and mushrooms can be exchanged for other vegetables and mushrooms depending on the season, for example, try peas and chanterelles in autumn. To turn the recipe into a complete meal, you can add rocket salad to a large mixed salad. Herb curd cheese is also delicious with the frittata. For this, mix the quark with the herbs of your choice, salt and pepper until creamy.
Rinse and quarter tomatoes, remove seeds and cut into strips.
Clean mushrooms and cut into slices.
Heat 1 tablespoon of oil in a large skillet and saute mushrooms for a few minutes, add tomatoes and saute briefly.
Beat eggs and combine with Parmesan and parsley, season with salt and pepper and whisk thoroughly.
Pour eggs over tomato mixture and cook for about 2-3 minutes. Place into preheated oven at 180°C (approximately 350°F) and cook for about 15 minutes.
Rinse and spin dry arugula.
Whisk vinegar with broth, 2 tablespoons of oil and sour cream, season with salt and pepper.
Arrange arugula on 4 plates. Cut frittata into 4 circles with a round cookie cutter and place on top of arugula. Drizzle with the dressing and serve.