Oven-baked frittata with broccoli and mushrooms

Ingredients for 4 servings:

• 250 g mushrooms
• 200 g broccoli florets
• 2 shallots
• 4 eggs
• 200 g crème fraîche or sour cream
• 1 bunch of parsley
• 60 g mountain cheese
• 3 tbsp oil, neutral
• ½ tsp Pul Biber
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low-carb

Clean the mushrooms and cut into larger pieces. Cut the broccoli florets into small pieces. Peel and finely dice the shallots. Pick the parsley leaves and roughly chop them. Preheat the oven to 200°C (top/bottom heat). Grease a quiche or casserole dish with 1 tablespoon of oil. Heat 2 tablespoons of oil in a large frying pan or wok and add the shallots first, then the remaining vegetables, and fry until cooked through. Add the parsley and let it wilt briefly. Season with salt, pepper, and pul biber. Pour the vegetables into the prepared dish and spread evenly. Whisk the eggs slightly, but do not beat them until frothy. Add the crème fraîche and mix, then fold in the grated cheese. Season with a little salt and pepper. Pour the egg mixture over the vegetables and shake the dish slightly to ensure everything is evenly distributed. Bake in the preheated oven for about 20 – 25 minutes.