Cottage Cheese Casserole with Vegetables and Cheese, in a Pan

Unsweetened cottage cheese casserole with cheese, tomatoes, herbs, and celery root, cooked in a pan. A quick, simple, and very healthy dish that is perfect for breakfast or a snack.

Ingredients

Cottage cheese 5% – 200 g
Chicken eggs – 3 pcs.
Corn flour – 1 tbsp (no slide)
Celery root – 100 g
Hard cheese – 50 g
Tomato – 1 pc.
Fresh parsley – 4-5 branches
Salt to taste
Vegetable oil (for greasing a frying pan) – 0.5 teaspoon

Directions

Peel the celery root and rub it on a coarse grater. Add 2 eggs. We mix.
In a separate bowl, grind cottage cheese with flour. Combine curd mass and celery with eggs. Salt. Mix thoroughly.
Finely chop the greens, chop the tomato into small cubes, and rub the cheese on a coarse grater.
Add to the dough. Mix thoroughly again. Leave some greens to decorate the casserole.
The mass should be quite thick. Grease the pan with vegetable oil. We spread the dough and level it well.
Grease the remaining egg with the yolk on top – this will give the casserole a beautiful crust. Sprinkle with deferred herbs. Cover the pan with a lid and place it on the stove on medium heat.
When the pan is hot, reduce the heat to low and cook for about 8-10 minutes. The casserole should brown on the sides and grip underneath. Turn off the heat and leave the casserole covered for another 10 minutes.
Unsweetened curd casserole with vegetables, cooked in a pan, is ready. Cut it into portions and serve it to the table. This cottage cheese casserole with cheese and vegetables is equally good both warm and cold.

Bon Appetit!

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