Spring vegetable mix au gratin

Bring a large pot of lightly salted water to the boil. Add the Spring vegetable mix and keep it on the heat until it starts to boil again, then turn off the heat and drain the vegetables in a sieve. Grease an ovenproof dish or tray with butter.

Separately, whisk the eggs until foamy, season with salt and pepper to taste, then mix in 150 g of grated cheese. Pour the mixture evenly over the vegetables in the tray. Sprinkle the remaining 100 g of grated cheese on top. Preheat the oven to 180°C and bake for about 30–35 minutes. When the cheese forms a golden crust, turn off the oven, take out the tray and sprinkle the pepperoncino flakes over the dish.