Egg casserole with stewed cucumbers
Description
It will be perfect with tea and coffee. As an addition to fresh cucumbers when preparing the vegetable base of the dish, you can use not only green beans but also onion, zucchini, and other vegetables, according to your taste preferences. Likewise, you can choose the blend of spices and herbs. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the casserole. Keep in mind that green beans are not a main or essential ingredient, so they can be omitted if necessary.
- 2
Step 2
Heat sunflower oil in a pan and sauté the finely chopped green beans in it for 1–2 minutes, add the spices, and stir.
- 3
Step 3
Cut the cucumbers into small pieces and add them to the green beans, season the vegetables with salt, and simmer for 5–7 minutes, adding a little water to the bottom of the pan if necessary.
- 4
Step 4
While the vegetables are simmering, prepare a mixture of lightly beaten eggs, sour cream, a pinch of salt, and finely chopped dill.
- 5
Step 5
Add minced garlic to the stewed vegetables, stir, and pour in the egg mixture. After that, do not stir the contents of the pan; just wait until the eggs start to set slightly, and transfer the casserole to an oven preheated to 190–200 °C.
- 6
Step 6
Bake the casserole in the oven for 20–25 minutes. To give the dish a pleasant golden color, it is convenient to use the top‑heat (broil) function if available.
- 7
Step 7
Serve the egg casserole with stewed cucumbers hot, with sour cream and fresh vegetables.