Vegetable Casserole with Mushrooms
Colored cauliflower, carrot, tomatoes, and champignons make the casserole moist and fiber-rich. Eggs and sour cream bind the vegetables, while cheese forms a firm browned top.
Separate the colored cauliflower (500 g), slice the carrot (300 g), tomatoes (300 g), champignons (200 g), and mince the garlic (10 g) within 10 minutes.
Boil the colored cauliflower and carrot in water for 5 minutes, then drain.
Heat the champignons separately for 5 minutes.
Whisk the egg (150 g) with sour cream 30% (200 g) for 4 minutes, then add table salt (4 g) and black pepper (1 g).
Combine the vegetables with green peas (100 g), transfer them to a dish, pour over the egg mixture, top with hard cheese (100 g), and bake at 190 °C for 30 minutes.
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