Baked Hungarian-Style Egg Frittata | Juicy Weekend Brunch

Preheat the oven to 180 °C (conventional top and bottom heat). Thoroughly grease a medium-sized ovenproof ceramic dish or baking pan with the softened butter.

Slice the dry cured sausage into thin rounds. Wash the Hungarian wax pepper, core it, and cut it into thin strips or dice. Slice the spring onions and finely chop the fresh parsley. Coarsely grate the Trappist cheese.

Crack the eggs into a large mixing bowl, then add the sour cream, sweet paprika, salt, and freshly ground black pepper. Whisk with a wire whisk until smooth and slightly frothy.