Veggie Casserole with Cauliflower and Broccoli
I make this veggie casserole every weekend! It’s healthy, colorful, and absolutely delicious!
Ingredients:
- 4 potatoes, peeled and diced
- 1 head of broccoli, cut into florets
- 2 teaspoons salt, divided
- 1 onion, finely chopped
- 1 carrot, grated
- Olive oil, for sautéing
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 small green peppers, diced
- A handful of cherry tomatoes, halved
- 4 eggs
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Boil the potatoes: In a large pot, boil the diced potatoes with 1 teaspoon of salt until just tender. Drain and set aside.
- Blanch the broccoli: In the same pot, bring water to a boil. Add the broccoli florets and cook for 2–3 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat a splash of olive oil. Sauté the chopped onion, grated carrot, minced garlic, red pepper, and green peppers until softened, about 5 minutes.
- Combine ingredients: In a large bowl, mix the sautéed vegetables, boiled potatoes, blanched broccoli, and cherry tomatoes. Season with 1 teaspoon of salt and toss gently.
- Add eggs: Beat the eggs in a separate bowl and pour them over the vegetable mixture. Stir to combine.
- Transfer and bake: Pour the mixture into a greased casserole dish. Bake for 25–30 minutes, or until the top is set and golden.
- Serve: Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Preparation Details:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6 servings
Nutrition Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 22 g |
| Protein | 7 g |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Cholesterol | 85 mg |
| Sodium | 460 mg |
| Fiber | 4 g |
| Sugar | 3 g |