Stuffed Vegetables

Start by washing all your vegetables thoroughly.

Cut the bell peppers and tomatoes into 1-inch thick rings. For the cabbage, carefully separate the leaves and cut them into 1-inch wide strips. With the spinach, you might want to leave the leaves whole or just slightly chop them if they're large.

Place all the cut vegetables in a steamer. Steam them lightly for about 5 minutes until they are just tender but still hold their shape. Remove from the steamer and let them cool slightly. Alternatively, you can boil just the bell peppers in a pot for 2–3 minutes until soft.

Place all the vegetables in a baking dish. Season them with salt according to your taste preferences. Next, pour the beaten eggs over the vegetables. Thoroughly mix the vegetables to ensure they are evenly coated with the egg mixture.

Roll each vegetable piece in the breadcrumbs until it's fully covered.

Heat the oil in a large frying pan over medium heat.

Carefully place the coated vegetable pieces into the pan. Fry them in batches if necessary, making sure not to overcrowd the pan.

Cook each side for about 3–4 minutes, or until the coating is golden brown and crispy.

Once fried, transfer the vegetables to a plate lined with paper towels to drain any excess oil.

Let them rest for a couple of minutes before serving to allow the flavors to settle.

And that's it! You've got a delicious plate of stuffed and fried vegetables ready to enjoy. They make a fantastic side dish or even a main course if you're in the mood for something light.