Vegetables and Eggs Casserole
In this recipe, vegetables and eggs and high protein ingredients such as quark and cottage cheese are combined with basic spices and baked together.
Equipment
- Hand Blender
- Pan
- Mixing bowl
- Oven
Ingredients
- 4 tbsp Sunflower Seeds
- 1 Big Onion; thinly sliced
- 1 Zucchini; diced
- 8-10 French Beans; cut into 2-3 pieces
- 3-4 Fresh Red Chillies ( the not-too-hot variety)
- 6-8 White Bread Slices; cut into big pieces
- 8 Eggs
- 100 ml Low Fat Quark
- 50 gm Cottage Cheese ( körniger frischkäse)
- Salt; to taste
- ½ tsp Black Pepper Powder
- ½ tsp Dry Rosemary
- 6-8 Olives; sliced
- 1 tbsp Oil; and extra for greasing the baking mould
Instructions
- Toast the sunflower seeds and keep them aside.
- Drizzle 1/2 tbsp oil on the bread pieces and toast them in the oven at 200 dec C for about 10 minutes. Once done, keep them aside.
- Heat 1/2 tbsp oil in a pan. Fry the onions till they are translucent. Add zucchini, red chillies and beans.
- Add salt, pepper and rosemary. Cover and cook till the vegetables are fully cooked.
- Let it cool a bit.
- Beat the eggs. Add quark. Use a hand blender to mix them well.
- Grease a baking mould. Add the toasted bread and cooked vegetables. Now pour the egg and quark mixture. Mix everything well.
- Put the olive slices, cottage cheese and sunflower seeds on top.
- Bake in a preheated oven at 200 deg C for about 35 minutes.
- Once done, take it out and let it cool on the kitchen counter for about 5 minutes.
- Then cut it into slices and serve. It tastes good as is. You can also serve it with tomato ketchup/tabasco etc.
Notes
I have used the vegetables that were available in my kitchen. You can add spinach, mushrooms, peas, carrots etc too.