Noodle Vegetable Omelette

Ingredients

• 50 g dried mushrooms (e.g., shiitake or porcini)
• 1 eggplant
• 1 tbsp Olive Oil
• 100 g cherry tomatoes
• 1 red bell pepper
• 1 Zucchini
• 30 g black olives (pitted)
• 400 g penne
• Salt
• 200 ml heavy cream
• 100 ml milk
• 4 eggs
• pepper (ground)
• a pinch freshly grated nutmeg
• 2 Garlic cloves
• 1 tsp pickled green peppercorns
• 100 g shredded Bergkäse

Instructions

1. 1.

   Soak the mushrooms in plenty of water. Wash the eggplant, dice it, and sauté in hot olive oil for 2-3 minutes. Wash the cherry tomatoes. Wash the bell pepper, slice into rings, and remove seeds. Wash the zucchini, halve lengthwise, and cut into slices. Halve the olives.

2. 2.

   Cook the penne in plenty of salted water until al dente, then drain and rinse with cold water.

3. 3.

   Preheat the oven to 200°C (392°F) with upper and lower heat.

4. 4.

   Whisk together cream, milk, and eggs; season with salt, pepper, and nutmeg. Peel garlic cloves and press into the egg mixture. Stir in pickled peppercorns. Drain mushrooms and squeeze out excess water.

5. 5.

   Place noodles in a skillet with a heat‑resistant handle; mix in zucchini, eggplant, mushrooms, olives, and cherry tomatoes. Pour the egg custard over the vegetables. Sprinkle cheese on top and bake in the preheated oven for about 30 minutes. Halfway through, add bell pepper rings and continue baking until cooked. Serve hot.