Ingredients
For the Egg Mixture:
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- 4 large chicken eggs
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- ½ tsp salt
- 125 ml (½ cup) milk
- 113 g (4 oz) flour
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- 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:
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- 4 medium potatoes, peeled and diced
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- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
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- 1 carrot, grated
- 1 chicken fillet, diced
- 1 sweet fresh pepper, chopped
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- 1 tsp salt
- Black pepper to taste
- ½ tsp sweet paprika
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- 28 g (1 oz) olives, sliced
- 2 cherry tomatoes, halved
- 1 tbsp olive oil
Directions
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- 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.
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- 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
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- 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
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- 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
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- 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
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- 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)
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- Calories: 320
- Protein: 18 g
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- Carbohydrates: 25 g
- Fiber: 5 g
- Fat: 16 g
- Sugars: 4 g
Storage Tips
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- 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.