Put the oil in a pan, add the sliced potatoes, then the sliced carrots and finally the washed and sliced Swiss chard or spinach. Salt and pepper and add a little nutmeg. Add the rosemary and thyme to the vegetable stock and pour in, reduce a little.
Whisk eggs with cream. Put the vegetables in a saucepan, pour the cream and egg mixture on top. Spread the diced mozzarella cheese on top, as well as the butter flakes.
Cook at 180 ° for about 40 minutes in the oven on top and bottom heat.
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