Description
Delicious simple dish
Ingredients
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Brussels sprouts
250 g
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Mushrooms
250 g
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Carrots
2 piece
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Onion
1 piece
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Pepper
2 piece
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Garlic
3 tooth
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Chicken egg
3 piece
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Milk
50 ml
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Salt
-
Black pepper
-
Sugar
-
Vegetable oil
Cooking
My Brussels sprouts, cut into halves. Mushrooms wash, cut finely. Carrot grate, onion and bell pepper finely chop.
In a frying pan in vegetable oil fry the Brussels sprouts and mushrooms.
Separately fry the onion, carrot and bell pepper.
Three eggs whisk with milk, add salt to taste, a pinch of sugar and black pepper.
Now mix the mushrooms with Brussels sprouts and roasted onions, carrots and bell peppers. Pour the egg filling, put in a baking dish. Bake in a preheated 170 degree oven for 30 minutes.
The finished pudding remove from oven and allow to cool a little. Delicious both cold and hot.
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