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Cooking Time
1 h
Serves
4
Difficulty
Categories
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The addition of broccoli makes a simple casserole into a sophisticated and healthier dish. Green broccoli shoots do not require long-term processing before cooking and go well with many foods, including vegetables. Eggs and cream add tenderness to the cauldron and help it keep its shape.
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Serves:
Potato - 200 g
Onion - 140 g
Egg - 8 pc
Broccoli - 80 g
Curry paste - 4 g
Salt - 4 g
Cream 9% - 160 g
1
Boil the potatoes until tender, peel and cut into slices.
2
Cut the onion into four pieces crosswise and chop into strips.
3
Whisk the egg with cream and curry paste.
4
Break the broccoli into small florets.
5
Fry the onion in vegetable oil in a large deep frying pan. Once it becomes transparent, add potatoes and continue frying. Add salt.
6
Distribute the roasted vegetables evenly over the pan.
7
Place the broccoli with the potatoes and onions and pour over the egg mixture.
8
As soon as the mass begins to harden and fry at the edges, cover the pan tightly with a lid or foil and place in an oven preheated to 180-190 C for 20-25 minutes.
9
Remove the finished casserole from the oven and, without removing the lid, let it rest for 3-5 minutes.
10
Using a spatula, turn the casserole over so the browned side is facing up and transfer to a platter.
Serves:
Fat
55
Carbs
60
Protein
64
Kcal
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