Zucchini-Paprika-Tortilla

Ingredients

• 1 Zucchini
• Salt
• 2 red bell peppers
• 2 Spring Onions
• a handful of basil
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper (freshly ground)
• 6 Eggs
• 4 tbsp heavy cream
• 50 g freshly grated cheese (e.g., aged cheddar)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) on high heat.

2. 2.

   Wash, trim, and cut the zucchini into thirds lengthwise, then slice across into sticks. Sprinkle with salt and let sit for about 10 minutes to draw out water, then pat dry. Wash, halve, clean, and dice the bell peppers. Wash, trim, and slice the spring onions diagonally into rings. Rinse the basil, shake off excess moisture, and roughly chop the leaves. Peel and finely mince the garlic.

3. 3.

   In a large skillet with hot olive oil, sauté the pepper, spring onions, and garlic for 1-2 minutes. Add the zucchini sticks and cook together for another 1-2 minutes. Season with salt and pepper, then sprinkle with basil.

4. 4.

   Whisk the eggs with the heavy cream and pour over the vegetables. Sprinkle with grated cheese. Bake in the oven for 10–15 minutes until golden brown and set.