Chicken & Vegetable Casserole with Mozzarella

Ingredients

For the Egg Mixture:

• • 4 large chicken eggs

• • ½ tsp salt
  • 125 ml (½ cup) milk
  • 113 g (4 oz) flour

• • 28 g (1 oz) spring onions, chopped
  • 28 g (1 oz) fresh dill, chopped
  • Black pepper to taste

• 85 g (3 oz) mozzarella cheese, shredded

For the Vegetables & Chicken:

• • 4 medium potatoes, peeled and diced

• • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced

• • 1 carrot, grated
  • 1 chicken fillet, diced
  • 1 sweet fresh pepper, chopped

• • 1 tsp salt
  • Black pepper to taste
  • ½ tsp sweet paprika

• • 28 g (1 oz) olives, sliced
  • 2 cherry tomatoes, halved
  • 1 tbsp olive oil

Directions

• • Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
  • Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
  • Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.

• • Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
  • Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
  • Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.

• Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
• Serve: Garnish with extra dill or spring onions if desired and serve hot.

Serving Suggestions

• • Pair with a simple green salad or steamed broccoli for a complete meal.

• Serve with crusty bread or garlic toast for added texture.

Cooking Tips

• • For a more flavorful egg mixture, add a pinch of nutmeg or smoked paprika.
  • You can substitute mozzarella with any melty cheese like cheddar or gouda.

• If you prefer crispier potatoes, pre-bake the diced potatoes for 10 minutes before adding them to the casserole.

Nutritional Benefits

• • High Protein: Chicken and eggs provide a great source of protein, helping with muscle repair and overall health.
  • Rich in Fiber: The vegetables, especially zucchini and potatoes, are rich in fiber, which aids in digestion.

• Essential Vitamins: Zucchini, peppers, and carrots are rich in vitamins A and C, supporting immune health.

Dietary Information

• • Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
  • Vegetarian Option: Omit the chicken and increase the quantity of vegetables for a vegetarian version.

• Low Carb Option: Substitute the potatoes with cauliflower for a low-carb alternative.

Nutritional Facts (Per Serving, makes 6 servings)

• • Calories: 320
  • Protein: 18 g

• • Carbohydrates: 25 g
  • Fiber: 5 g
  • Fat: 16 g

• Sugars: 4 g

Storage Tips

• • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual portions in airtight containers for up to 2 months. Reheat in the oven or microwave before serving.

• Reheating: Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes or in the microwave for 2-3 minutes.