Summary

Ingredients

• 1 large bell pepper (s)
• 4 mushrooms
• 4 medium egg (s)
• 4 tablespoon heavy cream or soy cream
• 2 spring onion (s)
• 1 clove garlic
• 1 handful cherry tomato (s)
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoon cheese, grated
• some parsley, chopped

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Instructions

1. The vegetables can of course be replaced. Everything can be swapped out at will. So it is great for recycling leftovers.
2. Wash tomatoes, peppers and spring onions. Clean the mushrooms, peel the garlic. Core and dice the bell pepper, cut the mushrooms into small strips and cut the spring onions into small rings. Finely chop the garlic and cut the tomatoes into strips.
3. Whisk the eggs with the cream, salt and pepper.
4. Preheat the oven to 200 degrees (convection 180 degrees) and heat the oil in a large ovenproof pan. It is best to test beforehand whether the pan also fits in the oven. I always use two small pans.
5. Fry the peppers, mushrooms and spring onions. After a few minutes add the tomatoes and garlic and fry. Pour the egg-cream mixture over it and let it set for 5 minutes. Sprinkle with grated cheese, place in the oven and let set there for another 15 minutes.
6. Finally sprinkle some chopped parsley over it.
7. Serve warm or cold.