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INGREDIENTS
- 1 small yellow onion (approx. 60 g)
- 1 small red bell pepper (approx. 80 g)
- 50 g chicken ham (min. 95% meat)
- 1 large potato cooking type C (approx. 100 g)
- 40 g Balkan cheese
- 3 tablespoons olive oil
- 30 g fresh baby spinach
- 4 eggs size M
- 100 ml semi-skimmed milk
- Salt
- Pepper
INSTRUCTIONS
- 1First, preheat the oven to 200–205 °C and prepare an oven-safe skillet with a minimum diameter of 27 cm.
- 2Peel the onion and cut it into thin strips. Deseed the bell pepper and also cut it into thin strips. Cut the chicken ham into thin strips. Peel the potato and grate it coarsely. Crumble the Balkan cheese finely.
- 3Now take the prepared skillet and heat olive oil in it over medium heat. Once the oil is hot, add the chopped bell pepper, ham, and onion, and the grated potato to the skillet and sauté together for 4–5 minutes over medium heat. Then season the sautéed mixture with salt and pepper, add baby spinach to the skillet, and sauté for another 2 minutes.
- 4Meanwhile, prepare a small bowl, crack the eggs into it, add milk and crumbled Balkan cheese, and whisk everything together with a whisk. Pour the resulting egg mixture into the skillet with the other ingredients, stir, place the skillet into the preheated oven, and bake for 8–9 minutes at 200–205 °C.
- 5After baking, remove the skillet from the oven, divide the dish into individual portions, and serve.
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The author of the photograph is Marie Bartošová