Horn frittata

Ingredients for 4 servings:

• some butter
• 2 ½ dl cream
• 1 dl milk
• 4 eggs
• 75 g cheese, grated Appenzeller cheese
• Salt
• Black pepper, freshly ground
• 400 g Hörnli (pasta), cooked
• 200 g peas, fine
• 2 carrots, finely chopped or grated
• 2 tbsp chives, finely chopped
• 2 tbsp marjoram, finely chopped
• Salt
• Black pepper, freshly ground

Instructions

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

Utilization of leftover pasta

Whisk together the cream, milk, eggs, and cheese, then season. Add the pasta, peas, diced carrots, chives, and marjoram, mix well, and season again generously. Heat the clarified butter in a pan and add the mixture. Bake over medium heat, partially covered, for about 20 minutes until a tortilla forms. Slide the tortilla onto a plate or platter, cut into pieces, and serve. The specified amount is sufficient for two 24 cm diameter pans. If desired, you can flip the frittata after about 15 minutes and cook for another 5 minutes on the other side. Served with a small mixed salad, this amount is enough for 6 people. We also enjoyed it cold.