John Myers
Ingredients for 2 servings:
- 4 eggs
- 1 small onion(s), finely diced
- 1 bell pepper(s), red, finely diced
- 1 zucchini, finely diced
- 100 g cream cheese (preferably goat)
- 100 g sour cream
- salt and pepper
- Sugar
- 1 tsp Italian herbs, frozen
- 500 g floury potatoes, grated
- 1 clove(s) garlic, chopped, sterilized
- 1 chili pepper(s), chopped and pitted
- olive oil
- Grated cheese, optional
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegetarian, delicious and simple
Sauté the peppers, zucchini, onions, garlic, and chili in a little oil until translucent. Allow to cool. Beat the eggs with the cream cheese and sour cream until smooth. Add the spices and herbs. Grate the potatoes into the mixture and add the sautéed vegetables. Mix everything well. Pour the mixture into an oiled casserole dish and bake at 185°C (top/bottom heat) or 165°C (convection oven) until the potatoes are tender and the egg is set. The time and temperature may vary depending on the casserole dish. It usually takes a maximum of 45 minutes at 180°C. If you like, you can top it with cheese. Mozzarella goes perfectly with it!
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