Broccoli and Potato Bake
A comforting blend of tender broccoli and hearty potatoes wrapped in a creamy, cheesy embrace, perfect for family dinners or casual gatherings.
Ingredients
Vegetables
- 1 head broccoli Vibrantly green, offers a delightful crunch and a wealth of nutrients.
- 4 medium potatoes Provides a filling backbone to this dish.
- 1 onion onion Sautéed until golden, adds sweetness.
- 1 carrot carrot Adds color and natural sweetness.
- 14.10 ounces mushrooms Earthy and meaty.
- 1 cucumber cucumber For a refreshing side.
- 1 garlic clove garlic clove Adds a subtle hint of flavor.
- Juice of 1/2 lime lime Brightens the dish.
- Fresh herbs basil For garnishing.
Dairy and Eggs
- 4 large eggs Binding agent that brings the dish together.
- 100 grams Greek yogurt or sour cream Adds creaminess and a tangy note.
- 100 ml milk For smooth consistency.
- 150 grams cheese Provides richness and flavor.
- Small piece Parmesan cheese Grated on top for a golden finish.
Fats and Seasonings
- to taste olive oil Enhances flavor.
- to taste salt Essential seasoning.
- to taste black pepper Essential seasoning.
- to taste dried garlic Adds a savory kick.
- optional dill Adds brightness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the broccoli and potatoes into bite-sized pieces.
- Slice the onion, carrot, and mushrooms.
- In a large baking dish, toss the vegetables with olive oil and season with salt, black pepper, and dried garlic.
Baking
- Spread the vegetable mixture evenly and bake for 25-30 minutes, until tender and slightly browned.
- In a mixing bowl, whisk together the eggs, yogurt, milk, and seasoning until smooth.
- Pour the egg mixture over the baked vegetables.
- Add the cherry tomatoes, cheese, and Parmesan on top.
- Bake for an additional 15-20 minutes, until the egg mixture is set and cheese is melted.
- Garnish with fresh basil leaves and serve hot.
Notes
Feel free to adjust vegetables and spices as desired. Leftovers can be refrigerated for several days or frozen for later use.