Clafoutis hearty – casserole with eggs and peppers
Ingredients
- 4 eggs
- 180ml milk
- 120g sour cream, or Greek yoghurt
- 2¹⁄₂ tbsp flour
- 1-2 sprigs basil
- Salt, to taste
- Black pepper, to taste
- 120g Cheddar cheese, or other cheese
- 3 peppers
- 2 tbsp olive oil
- 2 cloves garlic
- 30g parmesan
- Sundried tomatoes, to taste
Utensils
- bowl
- whisk
- knife
- cutting board
- grater
- frying pan
- casserole
Instructions
- Put the eggs, milk, sour cream and flour in a bowl and whisk together.
- Chop the basil into small pieces and add.
- Season to taste with salt and pepper and stir.
- Grate the cheese on a grater, cook for approx. Add 90 g and set aside.
- Wash, deseed and cut the peppers into strips.
- Heat the olive oil in a frying pan and sauté the strips of pepper for approx. 10 to 15 minutes, stirring, until they are lightly browned.
- Peel the garlic, small chop and add to the pepper strips in the pan.
- Then add salt to taste and sauté for a further 1-2 minutes.
- Preheat the oven to 190° C.
- Place the sautéed vegetables in a casserole dish.
- You can also use sun-dried vegetables if you like Tomatoes are added.
- Pour the dough over the vegetables and sprinkle with the remaining cheese.
- Bake the Clafoutis casserole in the oven for about 35-40 minutes.
- Let cool slightly before serving and top with basil decorate scroll.
