Carrot Cardamom Shmarrn with Gruyère

Ingredients

• 300 g carrots
• 2 cardamom pods
• 1 chili pepper
• 2 tbsp olive oil
• 1 tbsp honey
• Salt
• pepper (ground)
• 100 g Gruyère cheese
• 140 g wheat flour type 405
• 125 ml milk
• 50 g sour cream
• nutmeg
• 6 eggs (medium size)
• 1 bunch chives

Instructions

1. 1.

   Wash, peel and shave the carrots into thin ribbons. Break open the cardamom pods and release the seeds; crush them roughly in a mortar or freezer bag. Slice the chili pepper lengthwise, deseed, wash and finely chop. Sauté the carrots with cardamom and chili in hot olive oil in an ovenproof pan. Add honey, season with salt and pepper, and mix well. Grate the Gruyère coarsely.

2. 2.

   Preheat the oven to 200 °C fan‑less (180 °C fan). Whisk together flour, milk, sour cream, a pinch of salt and freshly grated nutmeg. Beat in the eggs, then fold into the mixture lightly. Spread the batter over the carrots and sprinkle with Gruyère. Bake in the preheated oven for about 15–20 minutes until golden brown.

3. 3.

   Wash the chives, pat dry and cut into fine ribbons. Remove the shmarrn from the oven, break it apart with two spatulas, and scatter the chives on top. Serve warm.