Baked egg casserole with boiled potatoes, tomatoes, and green onion.
3 eggsChicken eggs
220 gPotato
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140 gTomatoes
20 gGreen onion
Optional
1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Boil the potato in salted water for 12 to 15 minutes until just tender. Drain and let it cool slightly, then slice it into bite-size pieces.
Heat the oven to 190°C / 375°F. Grease a small baking dish with olive oil. Arrange the boiled potato, chopped tomatoes, and green onion in the dish.
Whisk the eggs with salt and black pepper, pour them over the vegetables, and gently shake the dish so the egg mixture settles evenly.
Bake at 190°C / 375°F for 20 to 25 minutes until the center is set and the top is lightly golden.
Rest for 5 minutes, then slice and serve warm.