Zutaten für Asian Vegetable Casserole Veggie Bake
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 cup chopped red bell pepper
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 1 cup sliced shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cups shredded red cabbage
- egg whites
- sesame seeds
- wheat germ
- almonds
- fresh ginger
- 4 large eggs
- cooking spray
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Zubereitung von Asian Vegetable Casserole Veggie Bake
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Sauté 2 cloves minced garlic and 1/2 cup chopped onion until softened and lightly browned (about 5 minutes).
- Add 1 cup chopped carrots, 1 cup chopped zucchini, and 1/2 cup chopped red bell pepper. Sauté for another 3-5 minutes until slightly softened.
- Stir in 1 cup sliced mushrooms and 2 cups shredded red cabbage. Cook for 2-3 minutes.
- Add 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Stir to combine and cover the skillet to steam the cabbage for 5-7 minutes, or until softened.
- In a large bowl, whisk together 4 large eggs, 1/4 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Once the cabbage is tender, add the vegetable mixture to the egg mixture and stir gently to combine. Be careful not to overmix.
- Pour the mixture into the prepared baking dish.
- Bake for 20-30 minutes, or until the eggs are set and the casserole is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
41g
Fat
5g
Carbs
9g
