You have arrived to the recipe corner! Baked Vegetable Egg Casserole is a healthy and delicious dish, and we can’t wait to share the recipe with you today. You can eat this dish for every meal of the day since it has eggs, cheese, and fresh veggies. Come on, we’re going to make this tasty and simple dish!
Preparation Time:
Thirty minutes in total
15-Minute Prep Time
Duration: fifteen minutes
Things needed:
About 100 grams (about 1 cup) of shredded carrot
1 cup (or 100 grams) of shredded zucchini
1/2 cup of finely chopped cabbage (about 200 grams)
Flavoring food with olive oil
To taste, add sea salt and black pepper.
a dozen eggs
Twenty grams (2 tablespoons) of is required. 1.5g (1/4 tsp) of chopped green onion 2/3 teaspoon of salt, or 3 grams added sugar
For garnish, try these green pepper rings.
One cup (about one hundred grams) of grated mozzarella cheese for the topping
What to do:
Set the Vegetables in Motion:
Mince a zucchini and a carrot.
Half a cabbage, finely chopped.
To make Sauté, first heat some olive oil in a big skillet over medium heat. Then add the vegetables.
Sauté the grated carrot, zucchini, and chopped cabbage until they are fully cooked.
Add some sea salt and black pepper for seasoning.
Just a minute or two in a sauté pan will be enough to soften the veggies.
Get the Egg Blender Ready:
Crack two eggs into a big basin.
Toss in 20 grams of finely chopped green onion, 1.5 grams of salt, and 3 grams of sugar. Thoroughly combine.
Combine the sautéed veggies with the egg mixture by pouring it in and stirring.
Get the Casserole Ready:
