Creamy Vegetable and Mushroom Bake

Creamy Vegetable and Mushroom Bake

Ingredients:

Base Mixture:

• • Eggs: 4
  • Salt: to taste

• • Black pepper: to taste
  • Cream: 150 ml
  • Flour: 50 grams

• Baking powder: 1 teaspoon
• Dill: chopped, to taste

For Cooking:

• • Vegetable fat: for frying

• • Onion: 1, finely chopped
  • Garlic: 1 clove, minced
  • Carrot: 1, grated

• • Pepper: 1, diced
  • Mushrooms: 200 grams, sliced
  • Cabbage: 1 small head, finely shredded

• Feta cheese: 200 grams, grated

For the Sauce:

• • Yogurt: 2 tablespoons
  • Mayonnaise: 1 tablespoon

• • Lemon juice: 1 tablespoon
  • Black pepper: to taste
  • Dill: chopped, to taste

Instructions:

Prepare the Base Mixture:

1. Preheat Oven:
   • Preheat your oven to 180°C (356°F).
2. Mix Ingredients:
   • • In a large bowl, whisk together the eggs, salt, black pepper, cream, flour, and baking powder until smooth.

    

   • Add chopped dill to the mixture and set aside.

Prepare the Vegetables:

1. • • Heat vegetable fat in a large pan over medium heat.Cook Vegetables:
   • • Add the chopped onion and minced garlic. Cook until the onion is translucent.
     • Add the grated carrot and diced pepper. Cook for about 2-3 minutes.
     • Add the sliced mushrooms and cook until they release their moisture and start to brown.

    

   • Finally, add the shredded cabbage, cooking until it softens. Season with salt and black pepper to taste.

Assemble and Bake:

1. 1. Combine and Bake:
      • • In a large baking dish, spread the cooked vegetables evenly.

       

      • Pour the egg and cream mixture over the vegetables.
      • Sprinkle the grated Feta cheese evenly on top.

1. Bake:
   • Bake in the preheated oven for 20 minutes, or until the cheese is melted and the top is golden brown.

Prepare the Sauce:

1. Mix Sauce Ingredients:
   • • In a small bowl, combine yogurt, mayonnaise, lemon juice, black pepper, and chopped dill.

    

   • Mix well and set aside.

Serving:

1. 1. Serve and Enjoy:
      • • Once baked, remove the dish from the oven and let it cool slightly.

       

      • Serve slices of the bake with a drizzle of the prepared sauce.
      • Garnish with additional fresh dill if desired.

Cooking Tips:

• Uniform Slicing: Ensure all vegetables are sliced uniformly for even cooking.
• Seasoning: Taste and adjust the seasoning as needed, especially the salt and pepper.

Nutritional Benefits:

• • Rich in Protein: The eggs and cheese provide a good amount of protein.

• Vegetable Goodness: Packed with a variety of vegetables, this dish is rich in vitamins and fiber.
• Calcium: Mozzarella and cream contribute to your daily calcium intake.

Dietary Information:

• • Vegetarian: This dish is suitable for vegetarians.

• Gluten-Free Option: Substitute flour with a gluten-free alternative if needed.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven at 180°C (356°F) until warmed through.