Vegetable Egg Pie – a delicious recipe with egg, mushrooms, bell pepper, potato, tomato, onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the potato in a sauce pan until it is completely cooked. Skin it after and grind it into a fine mass, for whole of it.
2
Pour the potato, down in an about big bowl.
3
Slice the mushrooms on a board, then pour it in the bowl.
4
Cut the tomatoes on a board, into strips. Then cut the onion and next the bell pepper like as the tomatoes, and pour these items too, in the bowl.
5
Then pour the spices and salt and the lemon drops in, and stir them well until you have good mixture at the end.
6
Pour the oil into a casserole or like dish, and preheat the dish in the oven, on the hottest degree for 6 minutes.
7
Pour the ingredients in the dish, an bake the pie, until it would become firm.
297
kcal
Calories
11
g
Fat
31
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 egg, 7 mushrooms, 1 small bell pepper, 1 boiled potato, and more.
Yes, Vegetable Egg Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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