Omelette pie with broccoli puree and paprika

Cut the florets of the broccoli sprout. Peel the stalk with a peeler and cut the stump into cubes. Put the cubes in a pan with 4 cm of water and place the florets on top. Cook this in 4-6 minutes until al dente. Rinse the broccoli in a colander under cold water and let it drain well. Keep 4-6 small florets separate for garnishing.

Mix the rest of the broccoli with a third of the grated cheese in the food processor into a firm and clear green puree. Add a third of the whipping cream while turning, the puree must remain firm. Add salt and freshly ground pepper to taste.

Cut the peppers into thin strips and finely chop the garlic. Heat the olive oil in a skillet, spoon in the garlic, pepper and paprika powder and smother the paprika covered in 4-6 minutes until tender. Scoop occasionally. Let the moisture evaporate without a lid.

Beat in a bowl the eggs with the rest of the whipped cream, cheese and salt. Melt a quarter of the butter in a frying pan (Ø 18-20 cm) and let a quarter of the batter flow over the pan bottom. Let the omelette solidify on medium high heat. Let the omelet slide on a plate and bake 3 omelettes in the same way.

Place 1 omelet on the dish and spread a third of the broccoli puree to a thick layer. Divide a quarter of the pepper bars. Put another omelette on it and repeat this sequence 2 more times. Cover with the last omelette.

Preheat the oven to 200 ° C. Allow the cottage cheese to drain into a sieve. Divide the hüttenkäse over the cake and put the last pepper bars and the reserved roses of broccoli. Slide the cake pan into a ridge in the middle of the oven and let the cake get hot and light in 20-25 minutes. Cut the cake at the table into points. Delicious with steamed vegetables with fine herb dressing and / or Christmas salad with pomegranate seeds.