Summary

Ingredients

• 3 large mushrooms
• 1 small zucchini
• 1 medium bell pepper (s), red
• 12 small cherry tomatoes
• 1 small onion (s)
• 60 g Emmentaler, freshly rated
• 1 packet herbs, frozen, mixed, approx. 50 g
• 1 teaspoon turmeric powder
• 1 pinch (s) ground pepper
• 1 teaspoon cane sugar
• 1 teaspoon olive oil

Also:

• 3 tablespoon heavy cream
• 4 cl milk
• 4 egg (s)
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 teaspoon paprika powder, hot pink

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Instructions

1. Finely chop the small onion and cut the pepper into small cubes. Halve the mushrooms and cut the halves into small slices. Cut the zucchini into smaller cubes. Quarter the cherry tomatoes.
2. Preheat a deeper pan and add a little olive oil. I use an oil sprayer, less is more. First sweat the onions a little. Add freshly ground pepper. Caramelize the onions with the cane sugar. Add the pepper and zucchini cubes and fry a little. Now add the mushroom slices, the turmeric powder and the herb mixture. Important, no salt. Now add the cherry tomatoes. Make sure that the liquid is reduced when frying. It should be rather dry before the egg mixture is added.
3. In the meantime, mix the eggs with the cream and milk. Add salt, pepper and paprika powder well. Now pour this mixture into the pan and stir everything briefly. Reduce the heat and rub the Emmentaler freshly over it. Now the lid has to be on it. After about 12 minutes the eggs should be conched.
4. Toasted long white bread goes well with it.