Ingredients
1 broccoli
400 g cauliflower
1 tablespoon salt (for boiling)
4 tablespoons milk (for boiling)
1 onion
Olive oil
1 carrot
1 garlic clove
2 peppers of different colors
1 sprig cherry tomatoes
4 eggs
1 teaspoon salt
5 tablespoons sunflower oil
1 cup (130 g) flour
2.5 cups (500 ml) milk
Fresh parsley and dill, chopped
150 g cheese, grated
For the Sauce:
2 tablespoons yogurt or sour cream
2 tablespoons mayonnaise
1 garlic clove, minced
Fresh dill, chopped.
Directions
Prepare the Vegetables:
Cut Broccoli and Cauliflower: Cut the broccoli and cauliflower into florets.
Boil Broccoli: In a large pot, bring water to a boil and add 1 tablespoon salt and 2 tablespoons milk. Add the broccoli florets and cook for 2 minutes. Remove the broccoli and set aside.
Boil Cauliflower: In the same pot, add another 1 tablespoon salt and 2 tablespoons milk. Bring to a boil and add the cauliflower florets. Cook for 4 minutes. Remove and set aside.
Prepare the Other Vegetables:
Fry Onion: Dice the onion. In a pan, heat olive oil over medium heat and fry the onion until soft.
Add Carrot and Garlic: Grate the carrot and mince the garlic. Add both to the pan with the onion and fry for another 2-3 minutes.
Add Peppers and Tomatoes: Dice the peppers and add to the pan along with the whole cherry tomatoes. Cook for a few more minutes until slightly softened.
Prepare the Batter:
Beat Eggs: In a large bowl, beat the eggs with 1 teaspoon salt.
Add Oil and Flour: Add the sunflower oil and gradually mix in the flour until smooth.
Incorporate Milk: Gradually add the 2.5 cups (500 ml) of milk, stirring until well combined.
Assemble the Bake:
Combine Ingredients: Add the boiled broccoli and cauliflower to the egg mixture. Stir in the fried vegetables and mix well.
Add Herbs and Cheese: Add chopped parsley and dill, and grated cheese. Mix everything together.
Prepare for Baking: Preheat your oven to 180°C (350°F). Grease a baking dish and pour in the vegetable and egg mixture.
Bake:
Bake: Bake in the preheated oven for 40 minutes or until the top is golden brown and the bake is set.
Prepare the Sauce:
Mix Sauce Ingredients: In a small bowl, combine 2 tablespoons of yogurt or sour cream, 2 tablespoons of mayonnaise, 1 minced garlic clove, and chopped fresh dill.
Serve:
Serve Hot: Let the bake cool slightly before slicing. Serve hot with a dollop of the prepared sauce.
Serving Suggestions
Serve with a side of fresh green salad or crusty bread.
Pair with a light soup for a complete meal.
Cooking Tips
Ensure the vegetables are well-drained before adding to the batter to avoid a soggy bake.
Adjust the seasoning to your taste, adding more herbs or spices as desired.
Nutritional Benefits
Vegetables: High in vitamins, minerals, and fiber.
Eggs: Provide protein and essential nutrients.
Cheese: Adds calcium and protein.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour to make this recipe suitable for those with gluten intolerance.
Storage
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
Flavorful and Nutritious: A delicious way to enjoy a variety of vegetables.
Versatile: Suitable for any meal of the day.
Easy to Make: Simple steps and ingredients make this recipe accessible for any home cook.
Conclusion
Enjoy this Broccoli and Cauliflower Bake with Cheese and Vegetables as a nutritious and satisfying meal. The combination of fresh vegetables, creamy eggs, and melty cheese makes this dish a family favorite that’s sure to please.
