Zero-Waste Savory Vegetable Rice Bake | Golden-Baked Casserole

Preheat the oven to 180 °C (conventional top and bottom heat). Finely chop the onion, and coarsely grate the peeled carrots.

Melt 15 g of butter (half of the total amount) in a pan, then sauté the finely chopped onion until translucent, about 3-4 minutes. Add the grated carrots, sprinkle with sweet paprika, and sauté for another 4-5 minutes until the vegetables soften nicely but still hold their shape. Remove from the heat and let cool until lukewarm.

Separate the eggs. Whip the egg whites with a pinch of salt until stiff, glossy peaks form. In a large bowl, whisk the egg yolks with the sour cream, salt, and freshly ground black pepper until smooth.