Prepare the Vegetables:
Grate 1 carrot and 1 zucchini.
Finely chop 1/2 of a cabbage.
Sauté the Vegetables:
Heat a little olive oil in a large pan over medium heat.
Add the grated carrot, zucchini, and chopped cabbage to the pan.
Season with sea salt and black pepper.
Sauté the vegetables for 1 to 2 minutes until slightly tender.
Prepare the Egg Mixture:
In a large bowl, crack 2 eggs.
Add 20g of chopped green onion, 1.5g of salt, and 3g of sugar. Mix well.
Pour the sautéed vegetables into the egg mixture and stir to combine.
Assemble the Casserole:
Preheat your oven to 190°C (375°F).
Grease a baking pan with a little olive oil.
Pour the vegetable and egg mixture into the baking pan.
Crack the remaining 2 eggs and mix them into the pan.
Stir gently to combine everything evenly.
Add Toppings:
Arrange green pepper rings on top of the mixture.
Sprinkle grated mozzarella cheese over the top layer.
Bake:
Bake in the preheated oven for 15 minutes, or until the eggs are set and the cheese is melted and golden brown.
Serve:
Remove from the oven and let it cool slightly before serving.
Slice and enjoy your delicious Baked Vegetable Egg Casserole!
Serving Suggestions:
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