Vegetable Egg Bake

Instructions

1. Step 1

   Preheat the oven to 180°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   On the cutting board, use the chef's knife to chop the onion and bell pepper; keep the spinach washed and ready.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   In the mixing bowl, whisk the egg with the milk, salt, and black pepper until evenly combined.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Egg, 120.0 ml Milk, 4.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the olive oil in the skillet over medium heat, add the onion and bell pepper, and sauté for 5 minutes until the onion is softened and the bell pepper is slightly tender. Add the spinach for the final minute and stir until wilted.

   Timer: 6 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 100.0 gr Onion, 100.0 gr Spinach

   Cookware: skillet — medium heat, spatula

5. Step 5

   Transfer the sautéed vegetables into the mixing bowl and fold in 80.0 gr, or 80%, of the cheddar cheese until distributed.

   Ingredients used: 80.0 gr Cheddar Cheese

   Cookware: mixing bowl, spatula

6. Step 6

   Pour the egg and vegetable mixture into a 20 cm baking dish and spread it evenly. Sprinkle the remaining 20.0 gr, or 20%, of the cheddar cheese over the top.

   Ingredients used: 20.0 gr Cheddar Cheese

   Cookware: baking dish, mixing bowl, spatula

7. Step 7

   Bake in the oven at 180°C for 25 minutes, until the center is fully set, lightly golden, and no liquid egg remains.

   Timer: 25 min (scalable)

   Cookware: baking dish, oven — 180°C bake