Egg casserole with mushrooms and vegetables


Eggs 5 pcs

Cauliflower 100 g

Hard cheese 100 g

Fresh champignons 3-5 pcs

Bell pepper 1/2 pc

Parsley (greens) 1 bunch

Butter for a mold 20 g

Breadcrumbs for 1 tsp.

Salt to taste

In a bowl, cut the bell pepper into small cubes, grate the cheese.

Add chopped cauliflower, sliced ​​mushrooms and finely chopped parsley.

Beat eggs and salt in a bowl.

Pour the beaten eggs into a bowl with the chopped filling. Mix well.

Grease the mold with butter and sprinkle with breadcrumbs. Pour the vegetable-egg mixture into the mold.

Bake in an oven preheated to 180 degrees C for 15-20 minutes.

Cool the finished casserole and cut into pieces. Put on a platter with lettuce and serve.

Bon appetit!