John Myers
Ingredients for 4 servings:
- 300 g potatoes
- ¼ liter vegetable broth
- 250 g vegetables, approx. 2 – 3 varieties (bell pepper(s), broccoli, Romanesco, spinach, mushrooms…)
- 1 onion(s), red
- 8 large eggs
- 80 g Parmesan
- dash of olive oil
- some salt and pepper, black, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Peel the potatoes and cut them into quarters or sixths lengthwise, depending on their size. Halve these pieces crosswise and place them in a deep ovenproof pan with the well-seasoned vegetable stock. Sauté for around 10 minutes until al dente, or until the stock is absorbed. Add the chopped vegetables and the sliced onion and mix with a dash of olive oil. Briefly increase the heat to high, then reduce the heat again. Cover the pan and fry the vegetables gently for another 5 minutes, or until the pieces are cooked. In the meantime, grate the Parmesan cheese and beat the eggs well with salt and pepper. Add half of the cheese, pour over the vegetables and cover again. Now heat the oven grill to 240°C. When the eggs are set, remove the lid, sprinkle with the remaining Parmesan cheese and put the pan under the heated grill for 5-7 minutes. Serve with a green salad. Note: Also suitable for eating cold, e.g. E.g. for the lunch box, a brunch buffet or a picnic
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