Finally, add the shredded cabbage, cooking until it softens. Season with salt and black pepper to taste.
Assemble and Bake:
Combine and Bake:
In a large baking dish, spread the cooked vegetables evenly.
Pour the egg and cream mixture over the vegetables.
Sprinkle the grated mozzarella cheese evenly on top.
Bake:
Bake in the preheated oven for 20 minutes, or until the cheese is melted and the top is golden brown.
Prepare the Sauce:
Mix Sauce Ingredients:
In a small bowl, combine yogurt, mayonnaise, lemon juice, black pepper, and chopped dill.
Mix well and set aside.
Serving:
Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool slightly.
Serve slices of the bake with a drizzle of the prepared sauce.
Garnish with additional fresh dill if desired.
Cooking Tips:
Uniform Slicing: Ensure all vegetables are sliced uniformly for even cooking.
Seasoning: Taste and adjust the seasoning as needed, especially the salt and pepper.
Nutritional Benefits:
Rich in Protein: The eggs and cheese provide a good amount of protein.
Vegetable Goodness: Packed with a variety of vegetables, this dish is rich in vitamins and fiber.
Calcium: Mozzarella and cream contribute to your daily calcium intake.
Dietary Information:
Vegetarian: This dish is suitable for vegetarians.
Gluten-Free Option: Substitute flour with a gluten-free alternative if needed.
Storage:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 180°C (356°F) until warmed through.
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