Vegetarian Frittata

Ingredients for 2 servings:

• 1 large bell pepper(s)
• 4 mushrooms
• 4 m.-sized eggs
• 4 tbsp cream or soy cream
• 2 spring onions
• 1 clove(s) garlic
• 1 handful of cherry tomatoes
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp cheese, grated
• some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Quickly prepared and healthy

The vegetables can, of course, be substituted. Everything can be swapped out as desired. This makes it a great way to use up leftovers. Wash the tomatoes, peppers, and spring onions. Trim the mushrooms, peel the garlic, deseed and finely dice the peppers, cut the mushrooms into small strips, and slice the spring onions into small rings. Finely chop the garlic and slice the tomatoes. Whisk the eggs with the cream, salt, and pepper. Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-assisted) and heat oil in a large ovenproof frying pan. It’s best to test beforehand to see if the pan will fit in the oven. I always use two small frying pans. Sauté the peppers, mushrooms, and spring onions. After a few minutes, add the tomatoes and garlic and fry. Pour the egg and cream mixture over the mixture and let it set for 5 minutes. Sprinkle with grated cheese, place in the oven, and let it set for another 15 minutes. Finally, sprinkle with some chopped parsley. Serve warm or cold.