Vegetable Tart

Preparation:

Preparation: The vegetables must be in equal quantities. Cut the vegetables into small cubes, melt the butter in a non-stick pan and sauté the vegetables. Season with the chives, salt and pepper. Beat the eggs with a little milk and the pecorino cheese. Put the vegetables in disposable molds, pour in the beaten eggs and bake for 8 minutes at 200 degrees. They can be eaten hot or warm and can be accompanied by a simple tomato sauce obtained by blending tomatoes with basil.