Grate 1 carrot and 1 zucchini. Finely chop 1/2 head of cabbage.
Saute the Vegetables:
Heat a little olive oil in a large pan over medium heat. Add the grated carrot, zucchini, and chopped cabbage. Season with sea salt and black pepper. Sauté 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 and Bake:
Preheat your oven to 190°C (375°F). Grease a baking pan with olive oil. Pour the vegetable and egg mixture into the pan. Crack the remaining 2 eggs and mix them into the pan. Stir gently to combine. Arrange green pepper rings on top and sprinkle grated Feta cheese. Bake for 15 minutes, or until eggs are set and cheese is melted and golden brown. Cool slightly before serving.
Serving Suggestions:
This casserole is perfect on its own or served with a side salad or some crusty bread.
Cooking Tips:
Ensure vegetables are not overcooked during sautéing, as they will continue to cook in the oven.
Feel free to add other vegetables or herbs to suit your taste.
Nutritional Benefits:
Packed with vegetables for essential vitamins and minerals.
Eggs and cheese provide a good source of protein, making this a balanced meal.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: No (contains cheese; can be substituted with a dairy-free alternative)
Storage:
Store 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:
Easy to make and versatile.
Packed with flavor and nutrients.
A healthy and satisfying dish for any time of day.
Thank you for trying out our Baked Vegetable Egg Casserole recipe! We hope you enjoyed this wholesome and delicious dish.
