Fresh vegetable pan

Ingredients for 4 servings:

• 500 g asparagus, green
• 400 g carrot(s), young
• 1 kohlrabi
• 150 g peas, frozen
• 1 large onion(s)
• 3 tbsp butter
• 1 slice(s) cooked ham (approx. 125 g)
• 1 handful of chervil
• 4 m.-sized eggs
• 100 g cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with ham and egg

Wash the asparagus, trim the ends, peel, wash, and finely chop the carrots and kohlrabi. Cover and cook the asparagus and kohlrabi in salted water for about 10 minutes. Add the carrots and peas after 3-4 minutes. Peel and dice the onion, and fry in butter in a large pan. Dice the ham and fry briefly. Drain the cooked vegetables well and add them to the pan. Season generously with salt and pepper and mix well. Wash and pick the chervil. Whisk together the eggs and cream, season, pour over the vegetables, and let it set, tossing carefully. Fold in the chervil. Serve with bread.