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Instructions:
Add Remaining Vegetables:
Incorporate the sliced mushrooms, chopped bell pepper, and tomatoes into the pan.
Continue to cook for about 5-7 minutes until all vegetables are tender.
Season with salt and ground pepper to taste.
Prepare the Egg Mixture:
In a separate bowl, beat the eggs and mix in the sour cream.
Add finely chopped parsley and a pinch of salt.
Combine and Bake:
Preheat your oven to 180°C (350°F).
In a baking dish, spread the cooked vegetable mixture evenly.
Pour the egg mixture over the top, ensuring it covers all the vegetables.
Bake for 25-30 minutes or until the top is golden and the eggs are set.
Prepare the Yogurt Sauce:
While the casserole is baking, combine the yogurt, chopped dill, and lemon juice in a bowl.
Mix well and add salt to taste.
Serve:
Once the casserole is done, let it cool slightly before slicing.
Serve each piece with a generous dollop of the yogurt sauce.
Nutritional Benefits:
Cabbage: Low in calories and packed with vitamins C and K, cabbage is also a good source of fiber which helps in maintaining blood sugar levels.
Eggs: Provide high-quality protein, essential for muscle repair and growth, and help in keeping you full longer.
Mushrooms: Rich in antioxidants and vitamins, they add a savory depth to the dish.
Yogurt: Probiotic-rich yogurt helps in digestion and adds a creamy texture to the sauce.
Tips for Best Results:
Fresh Ingredients: Use fresh, organic vegetables for the best flavor and nutritional value.
Spices: Feel free to add more herbs and spices like thyme, rosemary, or paprika to suit your taste.
Meal Prep: This casserole can be prepared in advance and stored in the refrigerator for up to 3 days. Simply reheat before serving.
This casserole is not just a treat for your taste buds but also a boon for your health. Enjoy this wholesome dish as part of a balanced diet to help manage your blood sugar levels effectively.
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