Prepare the Vegetables
Broccoli:
Cut the broccoli into pieces and pour boiling water over them. Add salt and cook for 3 minutes. Drain and set aside.
Potatoes:
Cut the potatoes into pieces and fry in vegetable oil until golden brown. Set aside.
Sauté the Vegetables
Champignons:
In a large pan, sauté the sliced champignons in olive oil with salt, pepper, Provencal herbs, and 2 minced garlic cloves.
Onion and Carrot:
Add the chopped onion to the pan and cook until soft.
Add the chopped carrot and cook for 3 minutes.
Bell Pepper:
Add the chopped bell pepper, season with salt, pepper, and dry basil. Cook until vegetables are tender.
Assemble the Bake
Egg Mixture:
In a bowl, whisk together 4 eggs, 1/2 cup milk, and 1/2 cup yogurt. Season with salt and pepper.
Layer the Vegetables:
In a greased baking dish, layer the sautéed vegetables, followed by the fried potatoes and cooked broccoli.
Pour the egg mixture over the vegetables.
Top with halved cherry tomatoes and sprinkle with 60 grams of mozzarella and grated parmesan.
Bake
Baking:
Preheat the oven to 180°C (350°F).
Bake the casserole for 25 minutes, then sprinkle with more parmesan.
Continue baking until golden brown.
Serve
Serving:
Let cool slightly before serving. Enjoy as a main dish or a hearty side.
Serving Suggestions
Serve with a fresh green salad or crusty bread for a complete meal.
Pair with a light soup for a wholesome dinner.
Cooking Tips
Ensure the vegetables are sautéed until tender for the best texture.
Adjust the seasoning to your taste with your favorite herbs and spices.
Nutritional Benefits
Broccoli is rich in vitamins K and C, fiber, and folate.
Eggs provide high-quality protein and essential nutrients.
Using yogurt adds probiotics and a creamy texture.
Dietary Information
Contains dairy and eggs.
Suitable for vegetarians.
Nutritional Facts (Per Serving)
Calories: 280
Protein: 12g
Carbohydrates: 20g
Fat: 18g
Fiber: 4g
Sugar: 6g
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
Packed with fresh vegetables and flavorful herbs.
Creamy and cheesy with a satisfying texture.
Easy to prepare with simple ingredients.
Perfect for meal prep and family dinners.
Conclusion
This Broccoli and Veggie Bake is a delightful and nutritious addition to your meal rotation. With its rich flavors and wholesome ingredients, it’s sure to become a family favorite. Thank you for trying this recipe, and happy cooking! See you in the next video! 😉
Frequently Asked Questions
Can I use different vegetables?
Yes, you can substitute with vegetables like spinach, zucchini, or cauliflower.
What type of cheese works best?
Mozzarella and parmesan work well, but you can also use cheddar or Gouda.
Can I make this dish ahead of time?
Yes, you can prepare and assemble the bake ahead of time and bake it when ready to serve.
Is there a substitute for yogurt in the recipe?
You can use sour cream or Greek yogurt as a substitute.
How do I know when the bake is done?
The bake is done when it is golden brown and set in the middle. A toothpick inserted should come out clean.
Can I add meat to this recipe?
Yes, cooked bacon, ham, or sausage can be added for a non-vegetarian version.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this bake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw and reheat before serving.
What can I serve with this bake?
Serve with a fresh salad, quinoa, or rice for a complete meal.
Can I make this dish gluten-free?
Yes, ensure all ingredients are gluten-free, and use gluten-free flour if needed.
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