Layered Vegetable and Egg Bake with Greek Yogurt and Cheese

Preheat your oven to 180°C (350°F).

Lightly oil a baking dish and layer the sliced potatoes on the bottom.

Continue layering: onions, bell peppers, carrots, cabbage.

Sprinkle chopped parsley, dill, Italian seasoning, salt, and paprika between the layers.

In a bowl, beat the eggs with the Greek yogurt until smooth.

Pour the egg-yogurt mixture evenly over the layered vegetables.

Top with tomato slices and cheese (if using).

Bake for 35–40 minutes or until set and golden on top.

Let cool slightly, then slice and serve.

Serving and Storage Tips