Egg and Mushrooms Casserole

The egg and mushroom casserole is a delightful dish that brings together the rich flavors of eggs and mushrooms with the vibrant colors and textures of bell peppers and scallions. Originating from Korea, this casserole is traditionally served as a side dish but can easily stand as a hearty main course, especially when paired with steamed rice. The combination of ingredients not only pleases the palate but also offers a nutritious meal, packed with protein and essential vitamins. The cooking process is straightforward, making it an excellent choice for a quick yet satisfying dinner. Remember to use a thick-bottomed pot to ensure even cooking and prevent the casserole from burning. Whether you're cooking for yourself or for a gathering, this casserole is sure to be a crowd-pleaser.

Ingredients:

2 eggs

1 cup water or vegetable broth

4 oz. mushroom (your choice)

1/4 cup chopped red and yellow bell pepper

1/4 cup scallion, chopped

1/4 cup chopped white onions

1/4 tsp each salt, pepper, sugar, soy sauce, and mushroom seasoning 

Directions:

Put eggs and water in a bowl and use a whisk to mix well.

Use the thick bottom pot to prevent from burning. If you can find a casserole pot sold in Korea grocery, this is perfect.

Pour the egg mixture and then add all the rest of the ingredients and stir briefly. Close the lid and cook for 10 minutes on low heat.