Vegetable And Cheese Casserole

Vegetable and Cheese Casserole

Table of Contents

- 200 g (7 oz) peppers, chopped
- 200 g (7 oz) mushrooms, sliced
- Salt, to taste

- 200 ml (3/4 cup) cream (20%)
- 100 g (1 cup) mozzarella cheese, grated
- Olive oil, for cooking

- - - Heat a little olive oil in a large skillet over medium heat.
    - Add chopped onion and sauté until translucent, about 3-4 minutes.
    - Stir in minced garlic and cook for 1 minute until fragrant
.Prepare the Vegetables:
- Prepare the Egg Mixture:
  - - In a mixing bowl, whisk together eggs and cream until smooth.
    - Stir in grated mozzarella cheese and season with a pinch of salt and pepper.
- Assemble the Casserole:
  - - Preheat your oven to 180°C (350°F).
    - Lightly grease a baking dish with olive oil.
  - Transfer the cooked vegetables to the prepared baking dish and spread them evenly.
  - Pour the egg and cream mixture over the vegetables, ensuring it covers them completely.

Bake the Casserole:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the top is golden and bubbly.
Serve:
- - Let the casserole cool for 5 minutes before serving.
- Slice and serve warm as a main dish or side.

- Serve alongside crusty bread or garlic toast.
- Add a dollop of sour cream or Greek yogurt for a creamy complement.
- Pair with grilled chicken or fish for a protein-rich meal.

- Cut the vegetables into uniform sizes to ensure even cooking.
- Use fresh mozzarella for a richer, creamier texture.

- For added flavor, sprinkle Parmesan cheese on top before baking.
- Substitute heavy cream with half-and-half for a lighter option.
- Add a pinch of red pepper flakes for a touch of heat.

- Broccoli: High in fiber, vitamins C and K, and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
- Mushrooms: Rich in B vitamins and low in calories.

- Low-Carb: Suitable for low-carb diets.
- Gluten-Free: Naturally free of gluten without modifications.
- Customizable: Easily adaptable with different vegetables or cheeses.

- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 180°C (350°F) or microwave until heated through.