Egg Casserole

Name: Egg Casserole
Ingredients: 10 eggs; 100 g cheese; 100 g cottage cheese; 100 g brisket (ham, or sausage); 100 g olives; salt, pepper; butter for greasing the pan

Today I'm sharing a simple and really delicious egg dish. This egg casserole turns out quite dense and hearty — the complete opposite of an Omelet — but there's an elusive charm to it, a distinct flavor that's truly unlike anything else. The proportions are about as straightforward as it gets, as you can see from the ingredient list. And by the way, don't let the cottage cheese throw you off — it really works here. It doesn't add any cheesy tang, but it gives the casserole great structure. The olives were also a fantastic addition, but if you absolutely can't stand them, feel free to leave them out. Though maybe this is exactly the dish that will make you fall in love with olives — they're just that good here! I'm really happy with how it turned out — it was incredibly delicious!

Ingredients:

10 eggs
100 g cheese
100 g cottage cheese
100 g brisket (ham, or sausage)
100 g olives
salt, pepper
butter for greasing the pan

How to cook egg casserole

Cut the cheese and brisket into small cubes and slice the olives into rings.

Break the cottage cheese into small pieces (I used a soft, creamy 9% cottage cheese).

Beat the eggs with a hand whisk until the yolks and whites are fully combined. Season with salt and pepper.

Add all the mix-ins and stir to combine.

Pour into a greased baking pan (mine was 21 by 14 cm).

Bake in an oven preheated to 180°C for approximately 20–35 minutes, or until fully set and lightly golden.

Serve hot or warm. I paired it with a simple green and cherry tomato salad. This egg casserole is a hearty and delicious dish that works beautifully for both breakfast and lunch!