Main courses

Recipe

1. Preheat the oven to 190°C.
2. Finely chop the onion, dice the red pepper and mince the garlic.
3. In a bowl, whisk the eggs with the EKABE 12% light cream, thyme leaves, ¼ teaspoon paprika, ¼ teaspoon salt and ¼ teaspoon pepper.
4. Heat the oil in an ovenproof frying pan over medium heat. Sauté the onion and pepper for 5 minutes until softened, then add the garlic, remaining paprika, salt and pepper. Continue cooking for 1 minute.
5. Reduce the heat to medium-low. Pour the egg mixture over the vegetables and cook without stirring for 2 to 3 minutes, until the edges begin to set. Scatter the cherry tomatoes and then the goat’s cheese on top.
6. Transfer the pan to the oven and bake for 10 to 12 minutes, or until the eggs are just set in the center.
7. Leave to cool for a few minutes before cutting into slices. Serve warm or at room temperature. Garnish with a few sprigs of thyme.