Egg Casserole with Ham and Vegetables

by Editorial Staff

It is easy to prepare a dish that is bright in color and taste – an egg casserole with ham and vegetables. Eggs go well with vegetables and ham fried in butter. Bread soaked in cream makes the consistency of the dish more tender, and the yolk mixed with sour cream forms a golden crust on the surface of the casserole.

Servings: 6

Ingredients

  • Eggs – 10 pcs.
  • Smoked ham – 200 g
  • Onions – 150 g (1 pc.)
  • Carrots – 150 g (1 pc.)
  • Bulgarian pepper – 70 g (1 pc.)
  • Tomatoes – 60 g (1-2 pcs., Small)
  • Cream (10% fat) – 100 ml
  • Butter – 40 g
  • Sour cream – 2 tbsp
  • Bread – 60 g (2-3 slices)
  • Fresh parsley – to taste
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Cut (break) the bread into pieces and soak in cream for 10-15 minutes.
  2. Peel the vegetables, rinse and grind: onion, pepper, and tomatoes – cut into cubes, and rub the carrots on a coarse grater.
  3. Heat butter in a frying pan and sauté vegetables for 2-3 minutes, until soft.
  4. Rinse the parsley and chop finely (a few branches can be left for serving). Cut the ham into small cubes.
  5. Add ham and herbs to vegetables. Salt, pepper, mix everything together, and heat in a pan for 2-3 minutes.
  6. Peel the boiled eggs and rub them on a coarse grater.
  7. In a deep bowl, combine the fried vegetables with ham, chopped eggs, and bread. We mix.
  8. We spread the sour cream in a small container. Separate the yolk from the protein and add to the sour cream. We mix.
  9. Combine the remaining protein and egg in a separate bowl. Beat with a whisk until smooth.
  10. Add the whipped egg mixture to the mixture of vegetables, eggs, and ham. We mix.
  11. Put the resulting mass in a baking dish and pour sour cream with yolk on top. We send the form to an oven preheated to 180 degrees for 30 minutes.
  12. Cut the finished egg casserole with ham and vegetables into portions and serve for breakfast, lunch, or dinner.

Enjoy your meal!

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