Colorful savory loaf

Ingredients

• 150 g champignon mushrooms
• 20 g butter
• 40 g olive oil
• 1 teaspoon salt
• 30 g fresh spinach
• 7 eggs
• 50 g yogurt
• 7 tablespoons flour
• 1 packet baking powder
• 150 g ham
• 150 g semi-hard cheese
• 50 g pitted green olives
• 50 g pitted black olives
• 50 g cooked and drained corn
• 50 g cooked and drained green peas
• 50 g red pepper or pickled pepper
• 50 g pickled cucumber
• 1 tablespoon tomato paste

Preparation

1. Cut the champignon mushrooms into small pieces. Heat 10 g olive oil and 10 g butter in a pan, add the mushrooms and 1/2 teaspoon salt, then sauté for 8-10 minutes, until the liquid has evaporated. Put them in a strainer and leave to cool for 15 minutes. 2. Add 10 g olive oil and 10 g butter to the same pan. Sauté the spinach for 2-3 minutes, until wilted, then set aside. 3. Cut the ham and semi-hard cheese into slightly larger pieces, and cut the olives, pepper or pickled pepper, and pickled cucumber into pieces about the size of the peas and corn. 4. Separate the egg whites from the yolks. Beat the egg whites until stiff. Mix the yolks with 1/2 teaspoon salt, 20 g olive oil and the yogurt, then fold in the flour mixed with the baking powder. Gently fold in the beaten egg whites. 5. Divide the batter into two equal portions, then divide one of them into two quarters. Mix the sautéed spinach into one quarter and the tomato paste into the other; the remaining half stays yellow. Divide the cooled mushrooms, ham, cheese and vegetables among the three mixtures. 6. Line two pans with baking paper. Pour in alternating layers of yellow, green and red batter until you have used it all. Bake at 180°C for 40-45 minutes, until browned on top and a toothpick comes out clean. 7. Leave the loaves in the pans for 20 minutes before taking them out and slicing them.