Preheat oven to 180'. Remove all the outer leaves from the cabbage. Cut the cabbage into quarters, remove the stalk. Wash the quarters, then slice them. Peel the carrots, cut them into small pieces. Cut the peppers, remove seeds, cut into strips. Thinly slice the spring onions.
Mix the egg yolks with the eggs, milk and cream. Whisk the eggwhites lift under the egg mixture.
Cut the chorizo or bacon into little cubes, gently fry until all the fat has rendered out.
Mix all the vegetables (except the spring onion) with the chorizo, season with the cayenne pepper, salt, nutmeg and dried garlic powder. Fill the mixed vegetables into a ovenproof dish, pour over the egg mixture. Put into oven cook for about 35-40 minutes. Cook until vegetables are to your liking and the egg mixture is set. Remove from oven garnish with the spring onion.
I served it here with fondant potatoes, stuffed cabbage and a peppercorn sauce.
