Egg Casserole with Vegetables

For the egg casserole with vegetables, let the frozen vegetables thaw a little. Cut about 100 grams of raclette cheese into small pieces.

Whisk eggs, milk, poppy seeds, chopped cheese, soup powder, pepperoncini seasoning and salt and cayenne pepper together well and pour into a roasting pan.

Spread the thawed frozen vegetables on top and spread the rest of the raclette cheese over the vegetables. Bake in a preheated oven at 200 degrees without a lid for about 1 hour or until the cheese has a nice color.

Arrange the egg casserole with vegetables and serve.

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