Description
A vibrant, oven-baked dish loaded with roasted broccoli, cauliflower, sweet peppers, and cherry tomatoes nestled in a rich, herbed egg and cream mixture. Perfect for a light, satisfying meal that delivers both comfort and nourishment.
Ingredients
Scale
- 350 g cauliflower, chopped into florets
- 350 g broccoli, chopped into florets
- 1 sweet pepper, diced
- 100 g cherry tomatoes, halved
- 4 large eggs
- 180 ml heavy cream
- Salt, to taste
- Black pepper, to taste
- Dried oregano, to taste
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a baking dish or line with parchment paper.
- Bring a pot of salted water to a boil. Blanch the cauliflower and broccoli florets for 2–3 minutes until slightly tender but still crisp. Drain and rinse under cold water to stop the cooking.
- Layer the blanched cauliflower and broccoli in the prepared baking dish. Scatter diced sweet pepper and cherry tomatoes evenly over the top.
- In a separate bowl, whisk the eggs and heavy cream together until smooth. Season with salt, black pepper, and dried oregano.
- Pour the egg mixture evenly over the vegetables in the baking dish.
- Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center is set.
- Let cool slightly before slicing and serving.
Notes
- For a dairy-free version, substitute the heavy cream with unsweetened coconut milk or a plant-based cream alternative.
- Add a sprinkle of grated Parmesan or feta before baking for extra flavor.
- This dish stores well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-inspired