American bacon casserole

For 4 people
  • 4 eggs
  • 75 g flour
  • 250 ml Milk
  • Salt
  • pepper
  • grated nutmeg
  • 1 kg Carrots
  • 2 EL Butter
  • 1 Bundle Spring onions (4 pieces; approx. 100 g)
  • 3 stalk (s) flat leaf parsley
  • 150 g Sliced ​​breakfast bacon
  • Parsley
60 minutes
light
1.
Carefully whisk the eggs and flour. Warm the milk to lukewarm, stir into the beaten eggs. Season with salt, pepper and nutmeg. Approx. Let it soak for 15 minutes. In the meantime, peel and wash the carrots and cut into thin slices. Melt the butter, sauté the carrots in it. Salt a little, add 125 ml of water. Cover and cook for about 10 minutes, then allow to drain. Clean and wash the spring onions and cut into rings. Wash the parsley, cut the leaves into strips. Line a flat baking dish (approx. 24 x 16 cm) with slices of bacon so that they protrude approx. 6 cm over the edge. Mix the carrots, spring onions and parsley and fill the pan. Pour the batter over it. Place overlapping bacon on top. Cook the casserole in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 25-30 minutes.Serve garnished with parsley
1 person approx:
  • 380 kcal
  • 1590 kJ
  • 20 g protein
  • 21 g fat
  • 28 g carbohydrates

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