Ingredients
6 chicken eggs
30 ml vegetable oil
30 ml milk
80g flour
5g baking powder
1 leek stalk, chopped
1 carrot, grated
1 raw sweet red pepper, chopped
3 potatoes, peeled and grated
50g spinach, chopped
A bunch of parsley, chopped
100g hard mozzarella cheese, grated
Salt, to taste
Ground black pepper, to taste
Dried ground oregano, to taste
Dried ground sweet paprika, to taste
Some additional vegetable oil for greasing.
Directions
Preheat the Oven:
Preheat your oven to 180°C (355°F).
Grease a baking dish with some vegetable oil to prevent sticking.
Prepare the Batter:
In a large mixing bowl, whisk together the eggs, vegetable oil, and milk until well combined.
Gradually add the flour and baking powder to the mixture, whisking until smooth.
Season with salt, ground black pepper, dried ground oregano, and dried ground sweet paprika to taste. Mix well.
Prepare the Vegetables:
Chop the leek stalk, grate the carrot, and chop the sweet red pepper.
Peel and grate the potatoes.
Chop the spinach and parsley.
Combine Ingredients:
Add the prepared vegetables (leek, carrot, red pepper, potatoes, spinach, and parsley) to the egg mixture. Mix until well combined.
Stir in the grated mozzarella cheese, ensuring it’s evenly distributed throughout the mixture.
Bake:
Pour the mixture into the greased baking dish, spreading it evenly.
Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve:
Allow the egg bake to cool slightly before slicing and serving.
Serving Suggestions
Serve warm, garnished with additional chopped parsley if desired.
Pair with a side salad or some crusty bread for a complete meal.
