Egg Casserole with Vegetables

Grate the cheese. Stir half of it with salt, eggs, pepper, nutmeg and whipped cream. Pour into a greased ovenproof dish. Clean, rinse and slice zucchini. Clean, rinse and cut peppers into narrow rings. Rinse tomatoes and cut into quarters. Add the vegetables to the mold as well. Put the dish in the oven, turn to 200 °C /gas mark 3 and bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 15 min. (1 hour)

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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