Egg and Veggie Casserole

Difficulty:

Ultra Basic
35

minutes

Servings:

2
A recipe allowed in a / / / diet.

You don’t need copious amounts of oil to make this delicious, eggy casserole. You actually don’t need any oil, because you can make it in the oven. Just use some fresh and healthy veggies like cherry tomatoes, mushrooms, and bell peppers. Add the eggs on top and use two kinds of cheese. Feta and mozzarella are perfect for this!

Nutritional Chart

Calories: 280 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 24 g
  • 17 g

Ingredients Needed for Egg and Veggie Casserole

½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
3 ounces of feta cheese, crumble d
½ cup mozzarella, shredded
6 cherry tomatoes, sliced in halves
4 mushrooms, thinly sliced
2 eggs
1 tablespoon heavy cream
pepper
salt
basil

How to Make Egg and Veggie Casserole

  1. Preheat the oven to 340°F/170°C.
  2. Add the bell pepper slices on the bottom of an oven tray.
  3. Top them with feta cheese, half of the mozzarella, cherry tomatoes, and mushrooms.
  4. Whisk the eggs with heavy cream in a small bowl. Season them with salt and pepper.
  5. Pour the whisked eggs in the baking tray over the veggies.
  6. Top them with the remaining mozzarella.
  7. Slide the tray into the oven and bake the casserole for the next 25 minutes.
  8. Serve it with a touch of fresh basil on top!
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