Vegetable casserole with egg milk

Ingredients for 2 servings:

• 350 g potatoes
• 1 stalk(s) leek
• 1 large onion(s)
• 2 m.-large carrot(s)
• 1 bell pepper(s), yellow
• 2 eggs
• 250 ml milk
• 150 g cheese, grated, variety according to taste
• salt and pepper
• Paprika powder, sweet
• some margarine or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

microwave-safe

Peel the potatoes and slice or dice them. Clean the leeks, onions, carrots, and bell peppers and also cut them into bite-sized pieces. Lightly sauté the vegetables in a little margarine or oil. Season generously with salt, pepper, and paprika. Layer the cheese and sautéed vegetables in a greased casserole dish. Whisk the two eggs with the milk and a pinch of salt and pour over the vegetables. Bake for 35 minutes at 200°C in a convection oven or 25 minutes in a 600-watt microwave, plus 5 minutes standing time! Important! Do not remove the casserole from the microwave until it has stood for 30 minutes.