Brussels Sprouts Casserole
Description
The recipe won't take much time. If you're interested, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Rinse the Brussels sprouts thoroughly under running water and cut each one in half. Clean the mushrooms with a knife, rinse, and slice into small pieces. Scrape the carrot with a knife and grate on a grater; wash the onion and bell pepper, then slice into thin strips.
- 2
Step 2
Pour a small amount of vegetable oil into a deep skillet and heat it over medium heat. Add the sliced mushrooms and Brussels sprouts to the skillet. Sauté for five minutes.
- 3
Step 3
On a separate skillet, sauté the onion, carrots, and sweet bell pepper with odorless vegetable oil.
- 4
Step 4
Into a small bowl, crack three raw chicken eggs one by one, and beat them with a fork or whisk until you achieve a more or less homogeneous mixture. Add salt and pepper to taste. You can also use any herbs or spices you prefer.
- 5
Step 5
Now you need to mix all the vegetables, which were fried separately, and transfer them to a baking dish. Pour the beaten eggs over the vegetables. Preheat the oven to 180 degrees Celsius and bake the dish for 40 minutes, until the vegetables are fully cooked and a delicious crust forms on top.