broccoli and potatoes cassrolle
Ingredients:
1 broccoli
4 potatoes
olive oil
salt
black pepper
dried garlic
1 onion
1 carrot
14.10 oz (about 400 g) mushrooms
basil
4 eggs
Greek yogurt or sauté Work cream (approx. 3, 5) 2 oz or 100 g)
Milk (about 1/2 cup or 100 ml)
Cherry tomatoes
Cheese (about 5.29 oz or 150 g)
Small piece of Parmesan cheese
Fresh basil leaves
1 cucumber
1 garlic clove
dill
juice of half a lime
broccoli and potatoes cassrolle
Directions:
Preheat the oven to 200°C (approx. 400°F).
Prepare vegetables. Cut the broccoli into florets, cut the potatoes, onions, carrots and mushrooms into cubes. Slice the cherry tomatoes and cucumber. Finely chop the garlic.
Roast Potatoes: On a baking tray, mix the diced potatoes with the olive oil, salt, black pepper, and dried garlic. Roast in the preheated oven until golden brown and crispy, about 20 to 25 minutes.
Prepare the filling: Heat the olive oil in a saucepan over medium heat. Fry the chopped onions and carrots until soft. Add the sliced mushrooms and fry until they release their moisture and turn golden brown. Season with salt, pepper, and fresh basil.
Prepare the egg mixture. In a mixing bowl, whisk together eggs, Greek yogurt or sour cream, milk, and grated Parmesan cheese. Season with salt, pepper, and a squeeze of lime juice.
Assemble the dish: Take a baking dish and place the fries in the bottom. Top with sautéed vegetable mixture. Pour the egg mixture evenly over the vegetables.
Add toppings: Sprinkle sliced cherry tomatoes, cucumber slices, and grated cheese over egg mixture. Garnish with fresh basil leaves and dill.
Bake: Place the baking dish in the preheated oven and bake for about 25 to 30 minutes, or until the egg mixture is set and the top is golden brown.
To serve: After baking, let cool for a few minutes before slicing. Serve warm with a delicious combination of broccoli, potatoes and a variety of vegetables.
It looks delicious to eat various vegetables with eggs and cheese. It’s sure to impress your family and friends!