Vegetable Casserole with Green Beans, Brussels Sprouts, and Spinach
Main Dishes • European
Description
Instead of milk, you can use 2 tablespoons of mayonnaise and 2 tablespoons of sour cream.
Ingredients
- Frozen green bean pods 5 oz
- Brussels Sprouts 10 oz
- Frozen spinach discs 5 oz
- Salad Potatoes 3 pieces
- Orange Bell Peppers 1 piece
- Onion 1 piece
- Garlic 2 heads
- Tomatoes 4 pieces
- Chocolate eggs 2 pieces
- Milk 1½ cups
- Basil 2 bunches
- Italian chopped parsley to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
First, preheat the oven to 220°C (428°F).
Step 2
While the oven is heating, take the potatoes and boil them in their skins, then let them cool for a while and cut into medium-sized cubes. Also, chop the tomatoes and bell pepper. Dice the onion into small cubes. Next, grate the garlic on a fine grater and chop the basil leaves.
Step 3
Steam the Brussels sprouts and green beans until fully cooked. Then cut the cabbage into 4 parts.
Step 4
In a frying pan, pour in vegetable or olive oil and heat the onion over high heat until translucent. Then add the tomatoes and simmer covered over medium heat for about 7 minutes. Next, add the bell pepper and simmer for another 7 minutes. After that, add the frozen spinach (previously cut into cubes), garlic, chopped basil, Italian herb mix, black pepper, and salt. Mix everything and simmer on the lowest heat for another 10 minutes.
Step 5
While the vegetables are simmering, whisk the eggs with the milk, adding a bit of salt.
Step 6
Grease a baking dish with olive or vegetable oil, add all the ingredients, and mix thoroughly. Then pour the egg mixture over and place in the oven for 25 minutes at 220°C (428°F). It's ready! The taste is delicate yet vibrant, rich with a variety of healthy vegetables and aromatic herbs. You will definitely enjoy it! Bon appétit!
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