Oven-baked vegetable frittata

Ingredients

• 2 medium mushrooms (120 g)
• 1 small zucchini (180 g)
• 1 medium carrot (100 g)
• 1 medium bell pepper (150 g)
• 1 medium onion (150 g)
• 2 tablespoons oil
• 1 teaspoon oil
• 3 eggs
• 1 tablespoon sour cream (15 g)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon dried basil
• 100 g grated telemea
• 100 g cherry tomatoes

Preparation

1. Slice the mushrooms. Peel the carrot and onion, then dice them. Remove the seeds from the bell pepper and dice it; dice the zucchini too. 2. Heat 2 tablespoons of oil in a pan and sauté the vegetables for 8 minutes, until softened. 3. Grease an ovenproof dish with 1 teaspoon of oil and add the vegetables. Beat the eggs with the sour cream, salt, pepper and basil, then pour the mixture over the vegetables. 4. Sprinkle with grated telemea. Halve the cherry tomatoes and arrange them on top. Bake at 180 °C for 12-15 minutes, until the middle is set.