Baked Vegetable Egg Casserole Recipe
Twenty grams (2 tablespoons) of Ezoic is required. 1.5g (1/4 tsp) of chopped green onion 2/3 teaspoon of salt, or 3 grams added sugar
For garnish, try these ezoic green pepper rings.
One cup (about one hundred grams) of grated mozzarella cheese for the topping
What to do:
The ezoic
Set the Vegetables in Motion:
Mince a zucchini and a carrot.
Half a cabbage, finely chopped.
To make the Ezoic Sauté, first heat some olive oil in a big skillet over medium heat. Then add the vegetables.
Sauté the grated carrot, zucchini, and chopped cabbage until they are fully cooked.
Add some sea salt and black pepper for seasoning.
The ezoic
Just a minute or two in a sauté pan will be enough to soften the veggies.
Get the Egg Blender Ready:
Crack two eggs into a big basin.
The ezoic
Toss in 20 grams of finely chopped green onion, 1.5 grams of salt, and 3 grams of sugar. Thoroughly combine.
Combine the sautéed veggies with the egg mixture by pouring it in and stirring.
Get the Casserole Ready:
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