Instructions:
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the vegetables: Cut the cauliflower and broccoli into small florets. Boil them in salted water for about 5 minutes until they’re just tender. Drain and set aside.
- Sauté the veggies: In a pan, heat olive oil and sauté the minced garlic, sliced onion, and carrot until soft.
- Prepare the egg mixture: In a large bowl, whisk together the milk, cornstarch, Greek yogurt, eggs, and baking powder. Season with salt and pepper to taste.
- Assemble the dish: In a baking dish, combine the sautéed veggies with the boiled cauliflower and broccoli. Pour the egg mixture on top. Scatter dried cherry tomatoes and a sprinkle of grated cheese (optional).
- Bake: Bake in the preheated oven for 30-40 minutes, until the top is golden and the bake is set.
Serving Suggestions:
- Serve with a crisp green salad for a balanced meal.
- Pair it with a warm soup or some whole-grain bread for added heartiness.
Tips:
- Boil the vegetables just until tender to keep their texture intact.
- For extra flavor, add bell peppers or spinach.
- A dash of chili flakes in the egg mixture can add a spicy kick.
Nutritional Benefits:
- Broccoli and cauliflower are rich in vitamins K and C, fiber, and antioxidants.
- Greek yogurt provides gut-friendly probiotics and protein.
- Eggs offer high-quality protein and essential nutrients.
Dietary Notes:
- This dish is gluten-free, thanks to the use of cornstarch.
- It’s also vegetarian-friendly.
Storage:
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in a 180°C (350°F) oven or microwave for 1-2 minutes.
Why You’ll Love It:
This easy, healthy meal is a winner with its cheesy, creamy topping and wholesome veggies. You can also customize it by adding your favorite vegetables. Perfect for a nutritious and delicious dinner that’s sure to please!
