Swabian frittata with Maultaschen and sausages

Ingredients for 3 servings:

• 1 pack of Maultasche(s)
• 4 Vienna sausages or Debrecen sausages
• 6 eggs
• 1 dash of cream
• 1 pointed pepper, red
• a few stalks of parsley
• ½ pack Emmental cheese, grated
• 2 tbsp Parmesan, grated
• salt and pepper
• Paprika powder
• e.g. cayenne pepper
• 1 tbsp olive oil
• some butter
• 1 onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rustic egg dish with regional flair

Finely dice the onion and bell pepper. Roughly chop the parsley. Cut the Maultaschen into strips and the sausages into slices. Crack the eggs into a bowl and whisk them with the cheese, spices, and parsley. Heat the butter and olive oil in a non-stick, ovenproof pan and fry the Maultaschen briefly until they start to brown. Add the onions and diced bell peppers and fry for a few minutes. Add the sausage slices and fry briefly. Pour the egg mixture over the pan ingredients without stirring. Shake the pan to ensure everything is evenly distributed. Reduce the heat and let the mixture set slightly. Place the pan in the oven at 180°C (convection oven) for about 20-25 minutes, until the frittata is cooked and golden brown. Loosen the edges a little and carefully lift it onto a plate. Cut into pieces and enjoy warm or cold. Serve with a crisp salad.