Omelette Vegetable Bites

Ingredients

• 4 red bell peppers
• 0.5 stalk leek
• 2 Garlic cloves
• 3 tbsp olive oil
• 8 eggs
• 120 ml heavy cream
• 1 handful freshly chopped herbs (e.g., dill and parsley)
• 150 g grated cheese (e.g., Pecorino)
• Salt
• black pepper (freshly ground)
• nutmeg
• 8 small onions
• a splash port wine
• 1 tbsp sugar
• 200 g Sour Cream

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash, halve, trim and finely dice the bell peppers. Wash, trim and finely chop the leek. Peel and finely chop the garlic. Sauté all together in 2 tbsp hot oil for 2-3 minutes. Transfer to a bowl and let cool. Beat the eggs with the cream, herbs and half of the cheese. Season well with salt, pepper and nutmeg.

3. 3.

   Grease a rectangular baking tin (about 25x15 cm) with a little oil. Pour in the egg mixture, add the vegetables and stir gently. Bake in the oven for 30-35 minutes until golden brown. During the last ~10 minutes sprinkle the remaining cheese on top. Remove from the oven, let cool and cut into pieces about 5x5 cm.

4. 4.

   Peel the onions and slice them into rings. Slowly fry them in the remaining oil over high heat while stirring until golden brown. Deglaze with port wine, add sugar and allow to caramelise. Take off the heat and let cool.

5. 5.

   Place a dollop of sour cream on each frittata piece, top with the caramelised onions and arrange the canapés on a large platter for serving.