Baked Egg Casserole with Vegetables in the Oven
Description
Homemade pastries for tea. A very tasty egg casserole with sour cream, yogurt, or garlic sauce. You can choose any vegetables to taste, replace onions with leeks or green onions, zucchini with eggplant, etc.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the zucchini in water, trim off the ends, and cut the vegetable into slices, then cut the slices into cubes. Grease the baking dish with butter and place the chopped zucchini into it.
- 3
Step 3
Peel the onion and rinse it together with the tomatoes; cut out the cores from the tomatoes. Slice the onion into half-rings, and the tomatoes into rounds, then place them in a baking dish. Preheat the oven to 200 degrees. Put the dish in the oven and bake the vegetables for about 10–15 minutes until golden brown.
- 4
Step 4
Crack the chicken eggs into a deep bowl, pour in the yogurt, add salt and ground black pepper, and whisk everything together.
- 5
Step 5
Pour the custard over the vegetables in the dish, then return it to the oven for about 10–15 minutes.
- 6
Step 6
After the specified time, the dish will be fully cooked.
- 7
Step 7
Place the casserole on a plate and serve it warm; you can serve it with sour cream.