Garden Fresh Vegetable Bake with a Cheesy Twist
The crisp textures and vivid tastes of fresh garden vegetables are combined with the creamy richness of cheese in this Veggie Delight Casserole, which results in a perfect balance in each and every mouthful. If you are looking for a robust meal that will help you achieve your weight reduction goals or if you just want to have a nourishing supper with your family, this casserole is a wonderful option that meets both your taste buds and your health concerns.
INGREDIENTS:
4 tablespoons oil 80 ml
1 onion diced
2 medium potatoes peeled and diced
400 grams of chopped cabbage
1 carrot grated
3 green peppers diced
1/2 red pepper diced
1 teaspoon chili powder 5 grams
1 teaspoon black pepper 5 grams
1 teaspoon salt 5 grams
3 eggs
Less than 1 cup of milk 170 ml
Less than 1 cup of yogurt 170 ml
1/2 tea glass of oil 45 ml
2.5 tablespoons of flour 35 grams
1 teaspoon salt 5 grams
1 teaspoon black pepper 5 grams
1 packet of baking powder 10 grams
1 pinch of parsley
200 grams of grated cheddar cheese
INSTRUCTIONS:
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.
See also: Delicious Two-Ingredient Dulce de Leche Squares
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