• 200g cherry tomato
• 1 zucchini
• 1 sweet pepper
• 30g ground almonds
• 30g flour
• 2 eggs
• 200ml milk
• 1 tbsp wholegrain mustard
• 1 tsp oregano
• 1 tsp rosemary
Wash the vegetable and cut them into cubes.
Roast the pine nuts in a dry frying pan.
In a frying-pan over medium heat melt 2 tablespoons of olive oil, add the vegetable and saute for about 3 minutes until soft. Set aside.
In a bowl, combine all the other ingredients.
Distribute the sauteed vegetables among 2 small buttered baking dishes. Pour the egg mixture over each portion.
Preheat the oven to 180°C (356°F).
Bake in the center of the oven for about 30 minutes.