Bart's Recipes
Preheat the oven to 190 degrees. Peel the celeriac with a knife instead of a peeler; the outer layer is coarse and woody and needs to be removed completely. Cut it into one-centimeter cubes.
Heat two tablespoons of olive oil in an ovenproof frying pan of about twenty centimeters and fry the cubes for eight to ten minutes over medium-high heat until golden brown and tender-crisp. Add the onion, cut into half rings, and sauté for another five minutes until the onion is soft. Season with salt, pepper, and the nutmeg.
Whisk the eggs with the cream, a pinch of salt, and black pepper, and stir in half of the grated cheese. The cream increases the fat content and slows down coagulation, keeping the frittata creamy instead of rubbery.
Pour the egg mixture over the vegetables in the pan, shake gently to distribute, and let the bottom set over low heat for two minutes. Grate the remaining cheese on top and strip the thyme leaves over it.
Slide the pan into the oven for fifteen to eighteen minutes, until the center of the frittata just springs back slightly under your finger. Baking until it feels completely firm is half a minute too long, as the residual heat will continue to cook it outside the oven.
Let it rest for five minutes, cut into wedges, and serve with lamb's lettuce and chives.
