Casserole with Broccoli, Olives and Mozzarella Recipe
Broccoli made from cabbage with mozzarella and olives, which undoubtedly give some piquancy and a special taste to the whole dish. I doubt it’s still properly called, maybe “baked omelet” is more appropriate? In any case, it turned out very tasty.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. Products. Broccoli was taken frozen (from her garden), already prepared. If you have fresh broccoli, it should be boiled for 3-4 minutes and immediately pour ice water to preserve the color. Flip into a colander, then onto a towel to remove moisture.
  2. Grease a baking dish with butter, lay out the cabbage, spread olive oil on the surface, finely chop the parsley, divide a large ball of mozzarella in half, cut one part into small pieces, the other large. The baking dish is 30 by 14 cm in size, if you take a smaller casserole dish, it will be indicated above.
  3. Beat the milk with starch, eggs with a mixer or fork, add salt and spices.
  4. Place large pieces of mozzarella on the broccoli and olives.
  5. Place small pieces of mozzarella on top and pour over the prepared milk-egg mixture.
  6. Then sprinkle with a small amount of pink pepper grains (this is optional), you can replace the pepper with lemon or some other with a bright taste.
  7. It is baked until a light crust is obtained, but this is at the request of the “worker”, not necessarily, it is enough to darken slightly, both options are to your taste.
  8. Bon appetit.
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