1. Make 175 g dried sparrows in salted water according to package instructions, drain and rinse briefly.
2. Cut 1 red onion into cubes. Dice 150 g cooked ham. Rinse 14 cherry tomatoes.
3. Mix 4 eggs (class M) with 150 ml milk and 2 tbsp mixed herbs, season with salt and pepper.
4. Heat 2 tbsp oil in a frying pan, sauté onions until translucent. Add the sparrows, fry for 2 min and stir in the ham.
Add the egg milk and spread the tomatoes evenly on the surface. Sprinkle with 40 g of grated Parmesan.
6. bake in the heated oven at 200 degrees (convection oven 180 degrees) on the lowest shelf for 15-20 minutes.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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