Spätzle frittata with wild garlic

Ingredients for 4 servings:

• 200 g spaetzle
• 150 g tomatoes
• 1 bunch wild garlic, chopped or parsley
• 40 g Parmesan, freshly grated
• 1 ball of mozzarella
• 6 eggs
• 150 ml cream or milk
• 1 clove(s) garlic
• 75 g ham, diced
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

also vegetarian without ham possible

Cook the spaetzle in salted water according to the package instructions, drain, and set aside. Dice the tomatoes and mozzarella. Finely chop the wild garlic. Whisk the eggs with cream or milk, salt, and pepper. Add the cooked spaetzle, tomatoes, both cheeses, diced ham, crushed garlic, and chopped wild garlic to the egg mixture and mix all ingredients well. Grease a shallow baking dish with olive oil and pour in the mixture. Bake in a preheated oven on the second rack from the bottom at 190°C (top/bottom heat) for about 40 minutes. Remove the frittata from the oven and let it rest for another 5 minutes. If you like, you can sprinkle some fresh wild garlic on top. For a vegetarian dish, simply omit the ham. If you don’t have fresh wild garlic, you can also use flat-leaf parsley.