Vegetable Egg Bake

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Vegetable Egg Bake with fresh vegetables and eggs, perfect for breakfast

Vegetable Egg Bake is a hearty and nutritious dish perfect for breakfast, brunch, or even a light dinner. Packed with vibrant vegetables and protein-rich eggs, this bake not only satisfies your hunger but also delights your taste buds. It’s a versatile recipe that can be customized with whatever fresh vegetables you have on hand, making it a fantastic option for meal prep or a family gathering. Let’s dive into this easy-to-follow recipe!

Ingredients

  • 1 Broccoli
  • 1 Cauliflower
  • 1 Onion
  • 1 Carrot
  • 1 Yellow Bell Pepper
  • A handful of Cherry Tomatoes
  • 3 Eggs
  • 300 ml Milk (plus 2 tbsp for boiling vegetables)
  • Fresh Dill and Parsley (chopped)
  • 1 tsp Dried Garlic
  • 1 tsp Red Paprika
  • 100 g Cheese, grated
  • 100 g Flour
  • 2 tbsp Olive Oil
  • Salt and Black Pepper to taste

Directions

Prepare the Vegetables

  1. Start by cutting the broccoli and cauliflower into bite-sized florets.
  2. Bring a pot of salted water to a boil and add 2 tablespoons of milk to enhance the flavor and tenderness of the vegetables.
  3. Boil the broccoli for about 2 minutes and the cauliflower for about 4 minutes until slightly tender but not mushy.
  4. Drain and set aside to cool.

Sauté the Vegetables

  1. In a large pan, heat olive oil over medium heat.
  2. Add the finely chopped onion and sauté until translucent.
  3. Next, add the grated carrot and sliced yellow bell pepper, cooking for about 3 to 5 minutes until softened and fragrant.
  4. Toss in the halved cherry tomatoes and stir briefly.

Prepare the Egg Mixture

  1. In a bowl, whisk together the eggs, milk, flour, dried garlic, paprika, chopped dill, and parsley, seasoning generously with salt and black pepper.
  2. Whisk until the mixture is smooth.

Combine and Layer

  1. Preheat the oven to 180°C (350°F).
  2. In a greased baking dish, layer the sautéed vegetables along with the pre-boiled broccoli and cauliflower.
  3. Pour the egg mixture evenly over the top.

Add the Cheese

  1. Sprinkle a generous layer of grated cheese over the surface.

Bake

  1. Transfer the dish to the preheated oven and bake for about 40 minutes until the top is firm, golden, and slightly puffed.

Serve

  1. Let the bake cool for 10 minutes before slicing.
  2. Garnish with extra fresh herbs and serve warm.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Nutrition Info (per serving): Approx. 250 calories, 15g protein, 10g carbohydrates, 15g fat

How to serve Vegetable Egg Bake

The Vegetable Egg Bake can be served warm directly from the oven or at room temperature, making it ideal for gatherings. Pair it with a simple green salad for a nutritious meal or serve it as a stand-alone dish at brunch. You can also slice it into individual servings and pack it as a satisfying lunch for the week. This dish is equally delicious reheated, so feel free to enjoy it over several days!

FAQs

Can I use other vegetables in this recipe?
Absolutely! This Vegetable Egg Bake is versatile, so feel free to swap in your favorite veggies such as spinach, zucchini, or mushrooms for a personalized twist.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this dish ahead of time?
Yes, you can prepare the Vegetable Egg Bake the night before and store it in the fridge. Just pop it in the oven when you’re ready to serve for a warm and delightful meal!