Frittata

Ingredients for 6 servings:

• 2 large onions, red
• 2 garlic cloves
• 250 g zucchini, small
• 200 g mushrooms
• 1 carrot(s)
• 1 tbsp olive oil
• 4 rolls or 5 slices of white bread from the previous day
• 200 ml milk
• 200 g crème fraîche
• 6 eggs
• 75 g Parmesan or Pecorino
• salt and pepper
• Fresh herbs for garnishing, e.g. parsley, chervil
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Vegetable pancakes

Preheat the oven to approximately 180 degrees Celsius. Roughly chop the onions and finely chop the garlic. Thinly slice the zucchini, mushrooms, and carrot. Remove the crusts from the rolls or bread (but this is optional) and cut into small cubes. Heat the oil in a large pan. Add the onions and garlic, carrots, zucchini, and mushrooms one after the other and sauté everything for about 5-6 minutes. In a sufficiently large bowl, whisk the milk with the crème fraîche and the eggs well and season generously with the spices. Mix in the vegetables and bread cubes and season again to taste. Transfer the mixture to a shallow baking dish and grate the cheese over the top. Let the frittata set on the middle rack for about 35-40 minutes. Let it cool slightly, cut into pieces, and serve garnished with the herbs. Delicious cold or warm.