How to make
Pour the frozen vegetables into a Teflon baking pan and pour the oil on top. Stir and cover with aluminum foil.
Stew in the oven at 390°F (200°C) for 20 minutes.
Beat the eggs in a bowl and add the salt, grated cheese, cream and turmeric to them.
Pour the egg mixture over the stewed vegetables and place them back into the oven.
Bake the casserole for another 20 minutes.
The egg casserole with a mix of frozen vegetables is ready.
