Go for the Frying Pan with Egg and Cabbage! Frittata

My garden is still slightly rotten this year. No time had in the last withered, withered, autumn and withered cut off. But nature is merciful. Daffodils, teardrops, tulips heart bloom as if they had been cared for. I can cut parsley and chives. Peppermint already shows itself ready for picking. And sorrel. And five kinds of thyme.

Sage anyway, it stays with me every winter and can always be harvested fresh. Just like the rosemary.

That was the first, admittedly not very imaginative idea. The second: chop the whole thing finely and freeze it separately. Yes, there is even less imagination behind it.

The third idea is top class: Frittata! This is actually the Italian version of an omelet. Here, instead of baking the eggs separately and filling them afterwards, you cook them with all the ingredients at the same time.

If all the turning and flipping is a total failure for you, then cut everything together at the end into small bites, cool them down, and bring them to the table as amuse-bouches with cool white wine.

Our tip: It is best to use fresh herbs for extra flavor!

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