Mushroom and Thyme Casserole

Ingredients

• 300 g Button mushroom
• 1 pcs Small onion, finely chopped
• 1 pcs Bell pepper
• 1 tbsp Olive oil
• 8 pcs Large egg
• 240 ml Mizo UHT milk 1,5%
• 100 g Trappist cheese, light
• 3 sprig Thyme fresh, chopped
• 1 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 180°C (350°F) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and bell pepper, and cook until softened, about 8 minutes.
3. In a bowl, whisk together eggs, milk, cheese, thyme, salt, and pepper.
4. Spread the cooked vegetables in the baking dish and pour the egg mixture over the top.
5. Bake for 30-35 minutes, until the casserole is set and golden.
6. Let cool slightly before cutting and serving.