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Egg casserole with vegetables

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Ingredients for 3 servings:

  • 150 g cheese (Gruyère)
  • 6 eggs
  • Salt
  • pepper
  • nutmeg
  • 3 tbsp whipped cream
  • Fat for the mold
  • 2 zucchinis
  • 1 bell pepper(s), red
  • 1 bell pepper(s), green
  • 3 tomatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grate the cheese. Mix half of it with eggs, salt, pepper, nutmeg, and cream and pour into a greased ovenproof dish. Clean, wash, and slice the zucchini. Clean, wash, and thinly slice the bell peppers. Wash and quarter the tomatoes. Add the vegetables to the dish. Place the dish in the oven, set it to 200°C (top/bottom heat) (gas mark 3), and bake for 30 minutes. Sprinkle the remaining cheese over the top and bake for a further 15 minutes. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Egg casserole with vegetables

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