Vegetable casserole with spinach and eggs is perfect for breakfast. Tender vegetables, fried until soft in a vegetable oil, perfectly combined with a magnificent brass omelette with cheese.
Recipes vegetable casseroles in the oven can be fromvarious products. For the preparation of the puddings I used her favorite vegetables: onions, garlic, spinach and tomatoes. But you can change the recipe in its sole discretion, adding dish mushrooms, fresh herbs, peppers and even meat (boiled, fried, smoked sausage or any). This recipe casseroles, omelets with bacon and tomatoes you can find here.
Ingredients for "Vegetable casserole, scrambled eggs":
- 1 tbsp. spoon of olive oil;
- 1 medium onion;
- 2 cloves of garlic;
- 3-4 medium tomatoes;
- 200 g frozen spinach;
- salt, spices - to taste;
- . 1 teaspoon of tomato sauce (optional);
- 12-14 eggs;
- 120 g of hard cheese;
- 1 tbsp. tablespoon of vegetable oil.
Recipe "Vegetable casserole, scrambled eggs":
Heat a tablespoon of olive oil in a large skillet over medium heat. Chop finely the onion and garlic and fry them in a pan for 3-5 minutes until translucent.
While fried vegetables, defrost frozen spinach in the microwave.
Cut the tomatoes into small cubes and add them to the pan with the onion and garlic. Optionally you can add a little ketchup or tomato sauce.
Thawed spinach wring out the excess water, finely chop and add to the pan. Season with salt and pepper to taste, mix well.
Put the oven to heat up to 180 gr.S. Deep baking tray or glass refractory form grease with butter. In a separate bowl, beat eggs.
Transfer the roasted vegetables from the pan on a baking sheet.
Sprinkle with half of all the grated cheese on a grater.
Pour the beaten eggs to the vegetables with cheese.
Sprinkle with remaining cheese.
Place the baking sheet in the oven and bake for about 40 minutes until golden brown.
The finished pudding, remove from oven and cool for 5-7 minutes.
Then cut into square dish servings, pour ketchup, sour cream and serve.