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Amal

The Warmth of the Oven: A Family Tradition Reimagined

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 –6 servings
Course: Main Dish
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 180°C (350°F). Lightly grease a baking dish or line with parchment paper.
  2. 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.
  3. Layer the blanched cauliflower and broccoli in the prepared baking dish. Scatter diced sweet pepper and cherry tomatoes evenly over the top.
  4. In a separate bowl, whisk the eggs and heavy cream together until smooth. Season with salt, black pepper, and dried oregano.
  5. Pour the egg mixture evenly over the vegetables in the baking dish.
  6. Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center is set.
  7. 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.