- Eggs - Natural yogurt - Milk - Sour cream - Roasted veggies - Cheese - Salt & Pepper - Herbs
Have them ready to go. Eggplant, tomatoes, onion, garlic, zucchini, pumpkin, carrots, corn, they all work.
ROAST THE VEGGIES
Add the vegetables and make the binding cream by mixing all ingredients together. Season it well.
Add the egg and yogurt mixture carefully and sprinkle with herbs and cheese if you want.
Bake for 45 minutes as instructed in the recipe card. Be careful not to overbake.
Serve hot with a side salad. Refrigerate leftovers, covered, then reheat in a medium oven before serving.
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Mushrooms & leek
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Broccoli & parmesan
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