Cheesy Egg & Vegetable Casserole

Cheesy Egg & Vegetable Casserole

A baked & tasty recipe made up of fresh vegetables that makes this recipe a nourishing one!
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Appetizer, Main Course
Servings 6
Calories 308 kcal


  • 500 g potato sliced
  • 250 g courgette sliced
  • ½ vegetable stock cube
  • Salt & pepper
  • 270 g red bell pepper sliced
  • 50 g leeks sliced
  • 3 tbsp teriyaki sauce
  • 3 tsp smoked paprika powder
  • 2 tbsp olive oil
  • Baking spray
  • 400 g tomatoes sliced
  • 1 tsp curry
  • 8 medium eggs beaten
  • 100 g grated cheese
  • 2 tsp parsley diced


  • Preheat oven at 200C.
  • Boil the potatoes half way through in some water & vegetable stock cube.
  • Spray an oven dish with the baking spray & let it set.
  • In a frying pan, heat up the olive oil. Add the red bell pepper & leeks. Season them with the smoked paprika, teriyaki sauce, salt & pepper. Cook for 15 minutes over low to medium heat, covering the pan.
  • When everything is cooked, start layering the ingredients. Start by creating a layer of potatoes & also on the sides of the dish. Create a layer on top of the potatoes with the courgettes, then the bell pepper mixture, tomatoes & season with the curry on top. Pour the eggs all over & sprinkle the parsley. Cover the dish with aluminium foil. Cook in the oven for 45 minutes.
  • After the 45 minutes, uncover the dish & add the grated cheese on top. Cook for another 10 minutes in the oven.


Calories: 308kcalCarbohydrates: 25gProtein: 16gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 236mgSodium: 604mgPotassium: 868mgFiber: 5gSugar: 7gVitamin A: 3299IUVitamin C: 92mgCalcium: 190mgIron: 3mg
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