Skillet Courgette Casserole
Courgettes and eggs make a light dish with fiber and protein, while cheese and mayonnaise add richness. Cooking covered keeps the vegetables juicy and the egg topping tender.
Fry the sliced garlic (10 g) in olive oil (20 g) for 1–2 minutes. Add the diced courgettes (500 g), season with table salt (to taste), and cook covered over low heat until partly tender.
Whisk the eggs (100 g) with the mayonnaise (50 g), table salt (to taste), and black pepper (to taste).
Pour the egg mixture over the courgettes and cover. After a few seconds, add the sliced tomatoes (300 g), cover again, and cook for 3–5 minutes until the egg mixture is set.
Sprinkle the dish with hard cheese (50 g), cover, and cook for 1–2 minutes until the cheese melts. Sprinkle with dill (10 g) before serving.
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