Wash carrots and zucchini and slice into fine, wide strips with a potato peeler. Wash the bell bell pepper and cut into thin rings. Cut the spring onions into strips, peel the garlic and chop finely.
Preheat the oven to 180 °C.
Heat some olive oil in a pan and sauté the garlic and onions. Deglaze with some white wine, add the vegetables and sauté briefly as well. Season with salt, pepper and oregano and marjoram.
Whisk the whipped cream with the egg.
Grease a baking dish, add the vegetables and pour the whipped cream mixture evenly over them.
Sprinkle with grated cheese and bake in the oven for about 25 minutes.
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