Chicken & Vegetable Casserole with Mozzarella

• 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.

Guidelines Get the veggies ready:

Dice and peel the potatoes; finely chop the garlic, onion, pepper, and zucchini. Dice the carrot.

Prepare the Vegetables and Chicken:

Warm up the olive oil in a big skillet over medium heat. After adding the chopped chicken fillet, season with the sweet paprika, black pepper, and salt. Cook for 5-7 minutes until browned. Take out and place aside.

Sauté the Vegetables:

Sauté the sweet pepper, onions, garlic, carrots, and zucchini in the same pan for four to five minutes, or until they start to soften.

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.

After removing the casserole from the oven, add the mozzarella and last toppings. Add sliced olives, halved cherry tomatoes, and shredded mozzarella cheese on top. Go back to the oven and bake for a further seven minutes, or until the cheese is bubbling and melted. Serve: If preferred, top with more dill or spring onions and serve hot.

Enjoy!