Minced meat frittata with zucchini, peppers, carrots

Ingredients for 3 servings:

• 1 cup crème fraîche
• ½ zucchini
• 1 large red bell pepper(s)
• 1 large carrot(s)
• ½ onion(s)
• 200 g minced meat, mixed
• 4 eggs
• salt and pepper
• nutmeg
• ½ tomato(s)
• 50 g cheese, grated
• butter
• Breadcrumbs , for the form

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, trim, and dice the peppers, carrots, and zucchini. Heat butter in a pan and sauté the diced vegetables for about 5 minutes. Remove the pan from the heat and let it cool slightly. Briefly fry the onions and add the minced meat until crumbly. In the meantime, preheat the oven to 200°C, grease a tart or gratin dish, and sprinkle with breadcrumbs. You can also use a heavy-duty pan. For the topping, mix the cheese with the crème fraîche and the beaten eggs. Season with salt, pepper, and nutmeg. Arrange the vegetable pieces in the dish, arrange the tomato slices, pour the topping over them, and bake in the oven for 30-40 minutes. Remove the frittata and wait a few minutes before slicing. Delicious warm or cold. Serve with a leaf salad or rice.