Greek omelette casserole

Casserole is a baked dish typically with meat or fish, vegetables and a carbohydrate component like pasta or potato. This omelette casserole has egg and vegetables.

The Dutch Delft blue cow is eyeing the omelette ;-)

For the vegetables :

Peas, frozen - 50 g

Beans - 50 g, ends trimmed

Cabbage - 1/4

Green chili - 1

Onion - 1 small, peeled

Garlic - 3 cloves, peeled

Ginger paste - 1 tsp

Chicken masala - 1/2 tsp

Apple cider vinegar - 1/4 tsp

Turmeric powder - a pinch

Salt - to taste

Olive oil - 2 tsp + for greasing the pan

For the omelette :

Organic eggs - 3

Milk - 1/4 cup

Rosemary, dried - 1/2 tsp

Salt - 1/4 tsp

Coriander leaves - a few

Chop beans and cabbage into small pieces. Thaw peas. Marinate the vegetables with minced chili, ginger paste, chicken masala, turmeric powder, salt and vinegar. Stir to mix well. Let the spices soak in for 15 minutes.

Mince garlic. Chop onion into thin slices.

Heat a saucepan. Add 2 tsps of oil. Add garlic and onion. Saute until the onions are translucent. Add marinated vegetables. Stir and cook for 5 minutes. 

In a bowl, break eggs. Add milk, salt and rosemary. Whisk till fluffy.

Grease a baking dish. Add a layer of the vegetables. Pour the egg mixture on top. Sprinkle coriander leaves.

Preheat oven to 180C. Bake for 40 to 45 minutes. 

Recipe ref : https://www.aspicyperspective.com/greek-omelette-casserole/