1 carrot, grated
1 chicken fillet, diced
1 sweet fresh pepper, chopped
1 tsp salt
Black pepper to taste
½ tsp sweet paprika
28 g (1 oz) olives, sliced
2 cherry tomatoes, halved
1 tbsp olive oil
Directions
Prepare the Vegetables: Peel and dice the potatoes, chop the zucchini, onion, pepper, and garlic. Grate the carrot.
Cook the Chicken & Vegetables: In a large pan, heat olive oil over medium heat. Add the diced chicken fillet, season with salt, black pepper, and sweet paprika. Cook for 5-7 minutes until browned. Remove and set aside.
Sauté the Vegetables: In the same pan, sauté onions, garlic, carrots, zucchini, and sweet pepper for 4-5 minutes until they soften slightly.
Make the Egg Mixture: In a large bowl, whisk together eggs, salt, black pepper, and milk. Gradually add the flour, mixing until smooth. Stir in chopped spring onions and dill.
Layer the Casserole: Preheat the oven to 180°C (360°F). Grease a casserole dish with olive oil. Spread the diced potatoes at the bottom, then add the cooked chicken and sautéed vegetables. Pour the egg mixture over the top.
Bake: Bake the casserole for 30 minutes at 180°C (360°F) until the top is set and golden brown.
Add Mozzarella & Final Toppings: Remove the casserole from the oven. Sprinkle shredded mozzarella cheese on top, add sliced olives and halved cherry tomatoes. Return to the oven and bake for an additional 7 minutes until the cheese is melted and bubbly.
Serve: Garnish with extra dill or spring onions if desired and serve hot.
