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Vegetable and egg bake with green salad

An everyday dish for 2, ready in 45 minutes, around $2.05 a serving. People actually plan it with Popotam, and it's in season in October.

45mintotal
≈ $2.05a serving
444kcalper serving
23gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Vegetable and egg bake with green salad, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn your oven on to 180 °C right at the start, it takes 10 to 15 minutes to heat up. Lightly butter or oil the baking dish.

  2. Peel and cut the vegetables

    Peel the 2 carrots and wash the 2 zucchini. Cut them into small dice or grate them coarsely.

  3. Sauté the vegetables

    Heat a drizzle of oil in the skillet over medium heat. Sauté the carrots for 3 minutes, add the zucchini and keep going for 5 minutes, stirring, until tender.

    Tip · Let the water from the zucchini cook off well in the skillet, otherwise the bake will be watery and won't set properly.

  4. Make the custard

    In the mixing bowl, beat the 4 eggs with the 10 cl of crème fraîche, the 20 cl of milk, the 20 g of flour, the salt and the pepper. Whisk until smooth, with no lumps.

  5. Assemble

    Spread the vegetables in the baking dish. Pour the custard over them and stir gently so it gets in everywhere.

  6. Bake

    Bake at 180 °C for 20 to 25 minutes. It's done when it's golden and the center is fully set, with no liquid left.

    Tip · Stick the tip of a knife into the center: it should come out clean. If not, give it 5 more minutes.

  7. Make the green salad

    Wash and spin dry the 100 g of salad greens, then arrange them on two plates with a drizzle of oil, a pinch of salt and some pepper if you like.

  8. Serve

    Let the bake rest for 5 minutes out of the oven, then cut it into slices and serve with the salad.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 444 kcal. 21% comes from carbs, 20% from protein and 56% from fat.

23 gCarbs
23 gProtein
28 gFat
Per serving (the dish for 2, divided by 2)
Energy444 kcal
Protein22.6 g
Carbs23.4 g
of which sugars15.4 g
Fat27.5 g
of which saturated fat13.7 g
Fiber7.1 g
Salt0.8 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.05 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.10for 2 people
≈ $2.05a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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