🍽️ Vegetable Egg Casserole

Name: Vegetable Egg Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 250 ml milk; 2 carrots; 3 parsnips; 350 g pumpkin flesh (from butternut squash); 4 tbsp olive oil; 1 tbsp chopped parsley; oil (for the dish); 0.5 tsp cardamom; 0.5 tsp cinnamon; 0.5 tsp fennel seeds; salt; pepper (from the mill)

414 kcal · 30 min · 4 servings

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Ingredients

6 eggs
250 ml milk
2 carrots
3 parsnips
350 g pumpkin flesh (from butternut squash)
4 tbsp olive oil
1 tbsp chopped parsley
oil (for the dish)
0.5 tsp cardamom
0.5 tsp cinnamon
0.5 tsp fennel seeds
salt
pepper (from the mill)

Instructions

1. Preheat your oven to 160 degrees Celsius with fan setting.
2. Beat the eggs and mix them with the milk. Season the mixture with salt, pepper, cardamom, cinnamon, and fennel seeds. Fold in the chopped parsley.
3. Peel the carrots and parsnips and slice them. Dice the pumpkin flesh. Sauté all the vegetables in hot oil. Fill a greased baking dish with the vegetables, pour the egg mixture over them, and bake in the preheated oven for 40 minutes until golden brown.

Nutrition per serving

kcal: 414
Protein: 14 g · Fett/Fat: 30 g · Carbs: 21 g