Step 3: Core the pepper and cut into 1 cm cubes. Peel and cut the onion into medium pieces. Set all prepared vegetables aside in separate bowls.
Step 4: Cut the mozzarella into small cubes, about 1 cm in size. Grate the hard cheese if it is not already grated. Finely chop the fresh parsley.
Cooking Process (35 minutes)
Step 5: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until translucent and fragrant.
Step 6: Add the diced carrots to the skillet and cook for 5 minutes, stirring occasionally. The carrots should start to soften but remain a little firm.
Step 7: Add the diced peppers to the skillet and cook for another 3 minutes. Add the zucchini slices and cook for another 2 minutes, stirring carefully so they don’t break.
Step 8: Finally, add the broccoli florets to the skillet. Cook for 3 to 4 minutes, until they are bright green and slightly tender. Season with salt and pepper to taste.
Step 9: Whisk together the eggs, flour, and milk in a large bowl until smooth and well blended. The mixture should be free of lumps and have a consistency similar to pancake batter.
Step 10:
the recipe on the next page
