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
Mozzarella cheese: 200 grams, grated
For the Sauce:
2 tablespoons
Mayonnaise: 1 tablespoon
Lemon juice: 1 tablespoon
Black pepper: to taste
Dill: chopped, to taste
Instructions:
Prepare the Base Mixture:
Preheat Oven:
Preheat your oven to 180°C (356°F).
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:
Cook Vegetables:
Heat vegetable fat in a large pan over medium heat.
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:
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 mozzarella cheese evenly on top.
Bake:
Bake in the for 20 minutes, or until the cheese is melted and the top is golden brown.
Prepare the Sauce:
Mix Sauce Ingredients:
In a small bowl, combine , mayonnaise, lemon juice, black pepper, and chopped dill.
Mix well and set aside.
Serving:
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 in the for up to 3 days.
Reheat: Reheat in the oven at 180°C (356°F) until warmed through.
Why You’ll Love This Recipe:
Flavorful: A creamy, cheesy vegetable bake that’s both comforting and delicious.
Versatile: Great for any meal of the day and can be paired with a variety of sides.
Healthy: Packed with nutrients from fresh vegetables.
Conclusion:
This Creamy Vegetable and Mushroom Bake is a versatile and delicious dish that you can enjoy any time of the day. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. Try it out and share your experience in the comments. Bon appétit, friends!
Enjoy!
