Summary

Ingredients

• 200 g tortellini, dried
• 1 broccoli
• 1 zucchini
• 1 onion (s)
• 250 g feta cheese, cut into cubes
• 0.5 ½ pack cheese, grated (preferably Emmentaler)
• 150 ml milk
• 200 ml cream
• 2 egg (s)
• Rosemary, chopped
• Thyme, chopped
• salt and pepper

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Instructions

1. Cook the tortellini according to the instructions on the packet for about 16 minutes with enough water on a low heat. Separate the stem from the broccoli and wash the flowers thoroughly, then steam them with a little water at a low temperature until cooked.
2. Cut half a zucchini into small cubes and sauté as well. Cut the onion into half rings (a medium-sized onion is sufficient) and fry for about 2 minutes.
3. Preheat the oven to 200ºC (top / bottom heat).
4. Mix the milk, cream and eggs and add salt, pepper, rosemary and thyme to taste (1/2 teaspoon of rosemary and thyme should be sufficient). Mix everything well to get an egg cream.
5. Put the tortellini, broccoli and zucchini in a baking dish and distribute evenly. Mix in the feta cheese and half the onion rings as well. Pour the egg cream evenly into the mold. For seasoning, sprinkle a little more salt, pepper, rosemary and thyme over the mixture and finally distribute the grated cheese evenly over the mixture for gratinating. Put the baking dish in the oven and bake for about 20 minutes.