Zucchini casserole in a frying pan with egg

The basis of the dish is eggs. Baked in the oven, they turn out delicious, quite satisfying and without excess fat. The filling is vegetables, zucchini is perfect for this role, it is tender and quickly cooked. But, if desired, you can diversify the dish with bright bell peppers, zucchini, mushrooms, pumpkin, cauliflower or broccoli. You should not use only eggplant, it turns the egg mass into an ugly gray color and cooks much longer than eggs.

The main vegetable used in casserole is zucchini. I wash it, wipe it dry, cut off the nose, tail, peel is not cleaned. Grate the zucchini on a grater, you can squeeze out excess water. Onions are cleaned, washed, dried. It needs to be very, very finely chopped or grated. Wash the greens, dry them with a paper towel and chop them finely.

It is best to cook a casserole in a cast-iron pan with a removable handle or without it at all. This will allow you not to shift the vegetables into a baking dish before moving them into the oven. We put the zucchini and onions in a cold frying pan, put them on the fire and start heating them slowly. If you need to fry to a crust, you will need a little oil, but the calorie content of the dish will increase. It is better to just warm up over medium heat until the vegetables release the juice and are slightly stewed in it. The whole process will take no more than 10 minutes.

While the zucchini is stewing, preheat the oven to 180 degrees. Break the eggs into a deep bowl, add salt and herbs to them, beat a little with a fork or whisk until smooth. The steamed vegetables are evenly distributed along the bottom of the pan, pour the egg mixture and put in the oven.

Bake until the whole mass thickens (about 15 minutes, depending on the diameter of the pan). We take the finished dish out of the oven, let it cool in the pan for 5 minutes and you can serve it to the table. The finished dish can be stored in the refrigerator for 3-5 days and simply warmed up for breakfast in the microwave, or taken to work as a healthy lunch.

Bon appetit!