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Peel and dice the potatoes into small cubes. Slice the zucchini into thin rounds. Finely chop the onion and red bell pepper.
Cook the Ground Meat:
Heat a little oil in a pan over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon. Season with garlic powder and sweet paprika powder to taste. Remove from the pan and set aside.
Cook the Potatoes:
In the same pan, add a bit more oil if needed and sauté the diced potatoes until golden and tender, about 7-8 minutes. Season with salt and pepper.
Cook the Zucchini and Bell Pepper:
Add the zucchini slices and red bell pepper to the pan. Sauté for another 5-6 minutes until the zucchini is tender.
Prepare the Creamy Egg Mixture:
In a bowl, whisk together the 3 eggs, 90 ml of cream, and a pinch of salt. Stir in the cornmeal and mix until smooth.
Combine Everything:
Add the cooked ground meat and sautéed potatoes and veggies to the egg mixture. Stir in the mozzarella cheese until well combined.
Cook the Dish:
Pour everything back into the pan and cook over medium heat for 5-7 minutes, allowing the eggs to set. You can cover the pan to help cook the eggs through.
Serve:
Once everything is cooked and golden, garnish with fresh parsley. Serve warm and enjoy this tasty, meat-free, yet hearty meal!
Serving and Storage Tips:
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