Vegetable Casserole Afterward Simmered Eggs (vegetarian)

The ingredient of Vegetable Casserole Afterward Simmered Eggs Vegetarian

• 125ml 1 2 cup olive oil
• 1 onion peeled chopped
• 2 potatoes peeled chopped
• 2 carrots peeled chopped
• 1 garlic clove crushed
• 500g zucchinis cut into 1cm pieces
• 1 1 2 cups mutti tomato passata
• 1 tsp dried oregano
• 20ml 1 tbsp red wine vinegar
• 3 4 free range eggs
• 4 tbsp grated parmesan cheese
• crusty bread to support

The Instruction of vegetable casserole afterward simmered eggs vegetarian

• place oil in a frypan more than low heat increase be credited with onion potato and carrot and cook until vegetables put into action to slope golden ensue the garlic and zucchini and cook stirring for 5 minutes shake up in passata oregano vinegar and 3 cups of water season
• bring to the boil after that reduce heat to low and simmer for 20 minutes stirring occasionally or until thickened
• make 3 4 small indents in casserole and deferment in 3 4 eggs partially cover and cook for 10 minutes or until eggs have set
• sprinkle in the manner of parmesan and further from pan at the table in the same way as lots of crusty bread

Nutritions of Vegetable Casserole Afterward Simmered Eggs Vegetarian

calories: 613 991 calories
calories: 49 grams fat
calories: 10 grams saturated fat
calories: 23 grams carbohydrates
calories: 12 grams sugar
calories: n a
calories: 18 grams protein
calories: 258 milligrams cholesterol
calories: 519 8 milligrams sodium
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calories: nutritioninformation