2 cups yogurt, beaten
1/2 + 1/2 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp red chilli flakes
1/4 cup whole wheat flour
1/2 cup grated parmesan cheese
1 medium onion, chopped
3-4 cloves garlic, minced
1-2 cups frozen/fresh cut vegetables (carrot, peas, beans, corn)
3-4 sausages, sliced
Olive oil for sautéing and greasing
A handful of fresh parsley, chopped
Pre-heat the oven at 175 degree celsius. Grease a flat baking dish and keep aside.
In a medium skillet, heat a little oil and sauté the onions till translucent. Add the minced garlic and fry till fragrant. Add the chopped veggies and the sausages and fry for 3-5 minutes till the sausages get a little soft. Season with salt and oregano. Remove from heat and cool.
In a separate bowl, whisk the eggs and yogurt till smooth. Add the flour and the cheese and mix well. Season with salt, pepper, and red chilli flakes. Be a little cautious with the salt as you have already added in the veggie mixture and the sausages will contain a bit as well as the cheese. Add the slightly cooled veggie and sausage mix and give a good stir. Pour the mixture onto the prepared baking dish and garnish with fresh parsley. With a fork, lightly coat the parsley leaves with the batter to avoid getting the leaves burnt. Bake in the pre-heated oven for 45-50 minutes till it is golden brown on top, sides coming off the baking dish, and has passed the toothpick test. Remove from the oven and let it rest in the baking dish for 5 minutes. Turn the dish onto a plate and then to another one so that it is in bottoms down position again. Cut into squares and let it cool on a wire rack to avoid a soggy bottom.