A chunk of yesterday’s chicken stares from the shelf. A lonely zucchini, a few mushrooms, and—of course—a piece of celery root and a parsley root that were meant for something… but I forgot what. Back in the day, that stuff would land in the trash or turn into some “meh” soup.
But now? Now it turns into something that actually makes sense—and tastes like a plan.
This isn’t a “leftover” recipe. This is a recipe that simply uses what’s good, even if it looks ordinary.
Ingredients
Main ingredients:
- 200–250 g cooked chicken (from broth or sautéed breast, shredded or chopped)
- 1 medium zucchini, thinly sliced
- 6–8 mushrooms, sliced
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 small celery root + 1 parsley root, peeled and diced
- A handful of fresh spinach or 75 g frozen (thawed and squeezed)
- 1 tbsp clarified butter or olive oil
For the egg mixture:
- 6 eggs
- 2–3 tbsp heavy cream (36%)
- 1–2 tbsp mascarpone (optional)
- Salt, pepper, nutmeg to taste
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp soy sauce
On top:
- Approx. 100 g grated cheese (cheddar + mozzarella)
How to Make It
- Sauté onion and garlic in butter until fragrant.
- Add celery and parsley roots. Cook until softened and aromatic.
- Add mushrooms (no salt!) and let them release moisture and brown.
- Add zucchini – just for a moment.
- Add spinach and chicken at the end – just to heat through and combine.
- In a separate bowl, whisk eggs with cream and spices. Add mascarpone if using – stir gently.
- Transfer everything into a baking dish (or muffin tins for lunchboxes).
- Pour over the egg mixture, sprinkle with cheese, and bake at 180°C (350°F) for 30–35 minutes, until set and golden.
Tips That Make a Difference
Flavor & texture:
- Don’t salt mushrooms while sautéing – they need to brown first.
- Zucchini goes in last – overcooking turns it to mush.
- Mascarpone adds creaminess – but it’s optional.
Umami boosters:
- Celery and parsley roots add broth-like depth, even without broth.
- A bit of soy sauce adds a great umami boost.
Practical tips:
- Muffin bakes are great for lunchboxes – no mess, no complaints.
Is It Still Keto?
Yes! Even with a bit of celery and parsley root, this dish stays well within keto limits.
If you cut it into 4–6 servings, the carbs stay low – just 1–2 extra grams per piece.
Daikon radish also works here – crisp, light, low carb – but optional.
And Finally…
When the bake was ready and the house smelled like a cozy no-reservation bistro, my husband took a bite and said:
“This might be the best thing you’ve made lately.”
I smiled and replied:
“I just cleaned out the fridge.”
That’s why I love this dish – no planning, no pressure, just flavor that feels intentional.
Kiss, kiss. Pozi von Cuks
FAQ
Can I swap the veggies?
Yes! Eggplant, cauliflower, broccoli – just keep an eye on carb content.
Can I freeze it?
Yes. Freeze in portions and reheat in the oven.
How long does it last in the fridge?
3–4 days. It’s perfect for meal prep.
