Vegetable gratin
Ready in 50 min2 servings
429kcal · per serving
Protein22.9 g
Carbs34.5 g
Fat20.9 g
Ingredients
- 300 g Potato, boiled
- 300 g Zucchini, raw
- 200 g Tomato
- 10 g Olive oil
- 5 g Garlic (clove)
- 100 g Whole egg
- 150 ml Semi-skimmed milk
- 60 g Grated Emmental
Steps
- Preheat the oven to 200 °C. Slice the cooked potatoes, zucchini and tomatoes into rounds.
- Layer them alternately in an oiled dish rubbed with garlic.
- Beat the eggs with the milk, pour over the vegetables, sprinkle with Emmental and bake for 30 min.
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