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- Preheat the oven to 180°C (350°F).
- In a large pan, heat the oil over medium heat. Add the diced onion and sauté until translucent.
- Add the diced potatoes to the pan and cook for about 5 minutes.
- Stir in the chopped cabbage, grated carrot, diced green peppers, and red pepper. Cook for another 5 minutes.
- Season the vegetable mixture with chili powder, black pepper, and salt. Mix well and remove from heat.
- In a separate bowl, whisk together the eggs, milk, yogurt, oil, flour, salt, black pepper, and baking powder until smooth.
- Stir in the grated cheddar cheese and parsley.
- Grease a baking dish and spread the vegetable mixture evenly on the bottom.
- Pour the egg and cheese mixture over the vegetables.
- Bake for about 40-45 minutes, or until the top is golden brown and set.
- Allow the casserole to cool slightly before slicing and serving.
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