Description
A scrumptious dish that combines hearty vegetables with creamy goodness, perfect for a comforting meal any time.
Ingredients
Scale
- 1 head of broccoli, freshly chopped
- 4 medium potatoes, peeled and diced
- Olive oil to enhance flavor
- Salt and black pepper to season
- Dried garlic
- 1 onion, sliced
- 1 carrot, diced
- 14.10 ounces (about 400g) of mushrooms, sliced
- Basil for a fresh touch
- 4 large eggs
- 3.52 ounces (about 100g) Greek yogurt or sour cream
- 1/2 cup (100ml) milk
- Cherry tomatoes
- 5.29 ounces (about 150g) cheese
- A small piece of Parmesan cheese
- Fresh basil leaves for garnish
- 1 cucumber, sliced
- 1 garlic clove, minced
- Dill
- Juice of 1/2 lime
Instructions
- Preheat your oven to 375°F (190°C).
- Chop the broccoli and potatoes into bite-sized pieces. Slice the onion, carrot, and mushrooms.
- Toss the chopped vegetables with olive oil, salt, pepper, and dried garlic in a large baking dish.
- Bake the vegetables for 25-30 minutes until tender and golden.
- Whisk together the eggs, Greek yogurt, milk, and salt and pepper in a bowl.
- Remove the baking dish and pour the egg mixture over the roasted vegetables. Top with cherry tomatoes, cheese, and Parmesan.
- Return the dish to the oven for 15-20 minutes until the egg is set and cheese is melted and golden.
- Garnish with fresh basil leaves and serve hot.
Notes
This dish can be made ahead of time and stored in the refrigerator. It also freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg