Casserole from vegetables in pots

First of all, we cut all our vegetables and mushrooms into random pieces. I usually eggplant and Ingredients:

• Eggplant - 2 pieces
• Red tomatoes - 3 pieces
• Mushrooms - 300 Grams
• Garlic - 2 Teeth
• Eggs - 4 pieces
• Cheese of hard varieties - 200 Grams
• Philadelphia cheese - 100 Grams
• Sour Cream - 250 Grams
• Salt, pepper - - To taste

Instructions

First of all, we cut all our vegetables and mushrooms into random pieces. I usually eggplant and tomato cut into large cubes, mushrooms - somewhere on quarters, garlic - finely. If desired, you can add other favorite vegetables. Now prepare the fill. For this we need eggs, hard cheese, cream cheese, sour cream and spices. Eggs lightly beat, hard cheese rubbed on a grater. Mix eggs, hard and soft cheese, sour cream and spices. I added some more chopped greens. Vegetables and mushrooms passeruem on the oil almost to the full readiness - about 10 minutes. We put our portions into our pots. Evenly we fill pots with our fill. We put in the oven, preheated to 180 degrees. Bake at 180 degrees until a crust is formed. We serve either directly in pots ... ... or in plates, turning each pot and throwing out its contents on a plate. If desired, you can decorate with fresh herbs or fresh vegetables. Pleasant!

Servings: 3-4