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Broccoli and Potato Bake

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A comforting dish combining hearty potatoes with vibrant broccoli, enveloped in a creamy egg mixture and topped with melted cheese.

Ingredients

Scale
  • 4 Fresh broccoli florets
  • 4 Hearty potatoes, diced
  • Olive oil, for drizzling
  • Salt, to taste
  • Black pepper, to taste
  • Dried garlic, to taste
  • 1 Onion, thinly sliced
  • 1 Carrot, chopped
  • 400g Mushrooms, sliced
  • Fresh basil leaves, for garnish
  • 4 Eggs
  • 100g Greek yogurt or sour cream
  • 100ml Milk
  • Cherry tomatoes, for topping
  • 150g Melting cheese, grated
  • Parmesan cheese, to taste
  • Fresh dill, for extra flavor
  • Juice of 1/2 lime
  • Cucumber, for serving
  • 1 Garlic clove, minced

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Chop the broccoli and potatoes into bite-sized pieces.
  3. Toss all the chopped vegetables together with olive oil, salt, black pepper, and dried garlic.
  4. Spread the seasoned vegetables out in an even layer and bake for 25-30 minutes.
  5. Whisk together the eggs, Greek yogurt (or sour cream), and milk in a mixing bowl.
  6. Pour the egg mixture over the roasted vegetables in the baking dish.
  7. Scatter cherry tomatoes and top with grated cheese and parmesan cheese.
  8. Bake for an additional 15-20 minutes until the egg mixture is set.
  9. Garnish with fresh basil leaves and serve hot.

Notes

For a vegan option, substitute eggs and dairy with plant-based alternatives. Consider adding fresh herbs for extra flavor.

Nutrition

Find it online: https://yummyfirst.com/broccoli-potato-bake/