Vegetable tortilla

Name: Vegetable tortilla
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 1 red pepper; 1 Carrot; 150 g Mushrooms; 1–2 Spring onions; 1 TABLESPOON Oil; 1 collar mixed herbs (e.g. parsley, basil); 75 g low-fat feta cheese; 4 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; Baking paper or grease

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
1 red pepper
1 Carrot
150 g Mushrooms
1–2 Spring onions
1 TABLESPOON Oil
1 collar mixed herbs (e.g. parsley, basil)
75 g low-fat feta cheese
4 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
Baking paper or grease

Directions

1
Peel onion and garlic. Clean and wash the peppers. Peel and wash the carrot. Clean and wash the mushrooms. Chop the prepared vegetables finely. Leek onions clean, wash, cut into rings
2
Heat the oil in a frying pan. Steam the prepared vegetables for about 5 minutes while turning. Wash the herbs and dab dry. Pluck the leaves from the stems and chop them roughly. Dice cheese
3
Whisk eggs, herbs and milk. Season with salt and pepper. Line a round baking dish (approx. 20 cm Ø) with baking paper or grease it. Add vegetables, spread cheese over it, pour egg-milk over it and let it simmer in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 20 minutes. Remove the tortilla, let it cool down briefly and serve