Egg recipes
Colorful vegetables tossed with eggs, milk, and olive oil are slowly baked at a low temperature until set into a dish that can be sliced. Serve it warm for breakfast or pack cold slices in a lunchbox.
Chop the zucchini, carrot, red bell pepper, and scallions, then gently sauté them in olive oil for 10 minutes.
Whisk the eggs, milk, salt, and black pepper. Add the sautéed vegetables and chopped dill, then mix.
Pour the mixture into a greased baking dish and bake in an oven preheated to 160°C / 320°F for 60 minutes, until the center is set.
Remove from the oven and let cool for 10 minutes, then slice and serve.
Do not raise the oven temperature or shorten the cooking time; slow cooking at a low temperature keeps the eggs smooth. Let it cool for at least 10 minutes before slicing, or it may fall apart. Allergens: contains eggs and dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.