Frittata turret

Preheat the oven to 200 ° C. Cover the bottom of a greased lasagne dish (approx. 20 x 30 cm) with parchment paper.

In a bowl, beat the eggs with grated cheese, whipped cream and salt and freshly ground pepper.

Pour the egg mixture into the dish. Bake the frittata in the oven in 20-25 minutes until golden brown and done.

Meanwhile cut very small florets of the broccoli (no more than 1 cm in size) and boil them in a pan with boiling water and salt in 2 minutes until al dente.

Drain them in a colander and rinse immediately with cold water.

Cut the ham into thin strips. Dab the mozzarella dry and cut into thin slices (2 per person).

Let the mozzarella slices drain on kitchen paper.

Let the frittata from the oven cool slightly and then add 2 rounds per person.

Place a round of frittata with a slice of mozzarella in the middle of each plate or dish. Distribute some hamstrings and a layer of broccoli florets.

Place another round of frittata with a slice of mozzarella and press slightly. Divide again some broccoli and ham strips and put the cherry to it.

Put the frittata in the oven and bake the turrets for another 15-20 minutes until the mozzarella begins to melt.