Prepare the Vegetables:
Grate 1 carrot and 1 zucchini.
Finely chop 1/2 of a cabbage.
Sauté the Vegetables:
Heat a little olive oil in a large pan over medium heat.
Add the grated carrot, zucchini, and chopped cabbage to the pan.
Season with sea salt and black pepper.
Sauté the vegetables for 1 to 2 minutes until slightly tender.
Prepare the Egg Mixture:
In a large bowl, crack 2 eggs.
Add 20g of chopped green onion, 1.5g of salt, and 3g of sugar. Mix well.
Pour the sautéed vegetables into the egg mixture and stir to combine.
Assemble the Casserole:
Preheat your oven to 190°C (375°F).
Grease a baking pan with a little olive oil.
Pour the vegetable and egg mixture into the baking pan.
Crack the remaining 2 eggs and mix them into the pan.
Stir gently to combine everything evenly.
Add Toppings:
Arrange green pepper rings on top of the mixture.
Sprinkle grated mozzarella cheese over the top layer.
Bake:
Bake in the preheated oven for 15 minutes, or until the eggs are set and the cheese is melted and golden brown.
Serve:
Remove from the oven and let it cool slightly before serving.
Slice and enjoy your delicious Baked Vegetable Egg Casserole!
Serving Suggestions:
Serve with a side salad or some crusty bread.
Perfect for breakfast, lunch, or dinner.
Cooking Tips:
Ensure the vegetables are not overcooked during sautéing, as they will continue to cook in the oven.
You can add other vegetables or herbs to suit your taste.
Nutritional Benefits:
Vegetables: Provide essential vitamins and minerals.
Eggs: Add a good source of protein, making this a balanced and nutritious meal.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: No (contains cheese; can be substituted with a dairy-free alternative)
Nutritional Facts (per serving):
Calories: 180
Protein: 12 g
Carbohydrates: 10 g
Dietary Fiber: 2 g
Sugars: 5 g
Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 200 mg
Sodium: 350 mg
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
It’s easy to make, versatile, and packed with flavor.
It’s a healthy and satisfying dish that everyone will enjoy.
Perfect for any meal of the day.
Conclusion: Thank you for trying out our Baked Vegetable Egg Casserole recipe! We hope you enjoyed this wholesome and delicious dish. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question. Happy cooking and bon appétit!
Frequently Asked Questions:
1. Can I use other vegetables?
Yes, feel free to add or substitute with vegetables like spinach, bell peppers, or mushrooms.
2. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites or egg substitutes to reduce cholesterol.
3. How do I prevent the casserole from becoming watery?
Make sure to sauté the vegetables to reduce moisture before baking.
4. Can I make this dish ahead of time?
Yes, you can prepare it in advance and bake it when ready to serve.
5. Can I freeze leftovers?
Yes, you can freeze individual portions. Thaw in the refrigerator before reheating.
6. What cheese can I use instead of mozzarella?
You can use cheddar, feta, or any cheese that melts well.
7. Can I add meat to this recipe?
Yes, you can add cooked chicken, ham, or bacon for extra protein.
8. How do I know when the casserole is done?
The eggs should be set, and the cheese should be melted and golden brown.
9. Can I make this dish dairy-free?
Yes, use dairy-free cheese and omit the sour cream or use a dairy-free alternative.
10. What can I serve with this casserole?
Serve with a fresh green salad, crusty bread, or fruit for a complete meal.
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