| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 1 piece Zucchini
- 1 piece Bulgarian pepper red
- 1 piece Leek
- 1 piece Onion
- 1 clove Garlic
- 1-2 tablespoons Olive oil
- 1 tablespoon Seasoning (Provence herbs)
- 100 gram Cheese hard
- 6 pieces Chicken eggs
- 3 pieces Celery root
- Green Onion with paprika
- Black olives pitted
- Salt
Ingredients
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Instructions
- Cut vegetables: zucchini - slices, pepper - slices, leek - rings, celery stalks - slices.
- Lightly fry the onion and garlic in vegetable oil.
- Add the vegetables to the pan, season with spices and simmer all together for about 10 minutes. Add olives and black olives (quantity to taste).
- Mix eggs with cheese.
- Add Provencal herbs.
- Grease the mold with oil, put the stewed vegetables, pour the cheese-egg mixture.
- Bake in a preheated 200°C oven for 20-30 minutes.
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