Egg‑Vegetable Gratin

Ingredients

• 6 Eggs
• 250 ml milk
• 2 carrots
• 3 parsnips
• 350 g butternut squash flesh
• 4 tbsp olive oil
• 1 tbsp chopped parsley
• oil for greasing the dish
• 0.5 tsp Cardamom
• 0.5 tsp cinnamon
• 0.5 tsp Fennel seeds
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 160 °C fan‑forced.

2. 2.

   Beat the eggs and mix with milk, then season with salt, pepper, cardamom, cinnamon, and fennel seeds; fold in parsley.

3. 3.

   Peel and slice the carrots and parsnips; cube the squash. Sauté all vegetables in hot oil. Transfer to a greased baking dish and pour the egg mixture over them.

4. 4.

   Bake in the preheated oven for 40 minutes until golden brown.