Mushroom casserole

Ingredients for 4 servings:

• 400 g mushrooms
• 1 bunch of spring onions
• 1 can tomatoes, chunky, regular, hot or with basil
• 1 tbsp olive oil
• e.g. salt and pepper
• n. B. Cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, low carb, high protein

Clean and halve the mushrooms. I just cut out the stems and don’t peel the skin. Slice the spring onions into rings. Add the mushrooms and spring onions to the pan and fry them with a little olive oil, seasoning with salt and pepper to taste. When the mushrooms are lightly browned, add the can of diced tomatoes and remove from the heat. Stir once, then transfer everything to a baking dish and sprinkle with the cheese. Place the casserole in a preheated oven at 200°C (convection oven) for 10 minutes. Tip: If you need a lot of protein, you can stir in something like Adozan into the tomatoes. Important: The egg whites must be heat-resistant.