Light vegetable tortilla

Ingredients for 2 servings:

• 3 large mushrooms
• 1 small zucchini
• 1 m.-large bell pepper(s), red
• 12 small cherry tomatoes
• 1 small onion(s)
• 60 g Emmental cheese, freshly grated
• 1 pack of mixed herbs, frozen, approx. 50 g
• 1 tsp turmeric powder
• 1 pinch(s) of ground pepper
• 1 tsp cane sugar
• 1 tsp olive oil
• 3 tbsp cream, light
• 4 cl milk
• 4 eggs
• salt and pepper
• 1 tsp paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a light, simple dish for summer

Finely chop the small onion and dice the bell pepper. Halve the mushrooms and slice each half into small slices. Cut the zucchini into smaller cubes. Quarter the cherry tomatoes. Preheat a deep pan and add a little olive oil (I use an oil sprayer; less is more). First, sauté the onions for a while. Add freshly ground pepper. Caramelize the onions with the brown sugar. Add the bell pepper and zucchini cubes and fry for a while. Now add the sliced ​​mushrooms, the turmeric powder, and the herb mixture. Important: No salt. Now add the cherry tomatoes. Make sure the liquid reduces while frying. It should be fairly dry before adding the egg mixture. In the meantime, beat the eggs with the cream and milk. Add plenty of salt, pepper, and paprika. Add this mixture to the pan and stir briefly. Reduce the heat and grate the freshly grated Emmental cheese over the top. Now put the lid on. After about 12 minutes, the eggs should be set. Toasted white bread goes well with this dish.