One day I text my friend: are you getting fries? The next day the lemper is ready, I make keftedakia with a chopped onion mixed in and I season the chicken twenty-four hours in advance, because then it absorbs the flavors so well. For me, it's really a matter of yesterday and today. But suddenly it was spring and I felt like vegetables, but also still in the mood for the oven. And this is where the frittata comes to the table for me. Interested? Here is my super simple recipe.

What you need:

• all the florets from a head of organic broccoli (it really tastes better)
• 2 vine tomatoes
• a small bag of spinach
• half a red onion (or a whole one if you have a small one)
• two tablespoons of Philadelphia light
• a leftover of grated cheese (any type will do)
• 5 eggs
• a tablespoon of oregano
• pepper
• salt

Optional: some thin slices of chorizo, but feel free to leave those out if you prefer it vegetarian.

What to do?

First, preheat the oven to 200 degrees and grease the baking dish with olive oil. Meanwhile, cook the broccoli until it's just tender. Sauté the onion, optionally some chorizo (but no more than 80 grams for 2 people) and spinach until it forms a nice mixture. Spread this along with the tomato in the baking dish. In the meantime, whisk the five eggs with a tablespoon of oregano, a tablespoon of grated cheese, two tablespoons of cream cheese, some pepper and salt until smooth. Pour the egg mixture over the vegetables in the baking dish and voilà. Slide the dish into the oven for 25 minutes at 200 degrees and pour a glass of wine.

Enjoy your meal.