Vegetable and Cheese Casserole

 

Ingredients

• 1 broccoli head, cut into florets
• Salt, to taste
• 2 tbsp milk
• 1 onion, diced
• Olive oil, for sautéing
• 1 carrot, diced
• 1 garlic clove, minced
• Mushrooms, sliced (150–200 g)
• 1 zucchini, diced
• 2 bell peppers, diced
• Cherry tomatoes, halved (150 g)
• 4 eggs
• 5 tbsp sunflower oil
• 130 g (1 cup) flour
• 500 ml (2.5 cups) milk
• Fresh parsley, chopped (2 tbsp)
• 150 g (1.5 cups) cheese, grated

Directions

Prepare the Broccoli:

 

Bring a pot of salted water to a boil.

Add the broccoli florets and cook for 2 minutes. Drain and set aside.

Sauté the Vegetables:

 

Heat olive oil in a large pan over medium heat.

Add diced onion and sauté until translucent.

Add diced carrot and minced garlic, sauté for another 2–3 minutes.

Add sliced mushrooms and cook until soft.

Add diced zucchini, bell peppers, and cherry tomatoes. Cook for 5–7 minutes until tender. Season with salt.

Prepare the Egg Mixture:

 

In a large bowl, whisk together eggs, sunflower oil, flour, and 500 ml of milk until smooth. Season with salt.

Add the sautéed vegetables and fresh parsley to the egg mixture and mix thoroughly.

Assemble the Casserole:

 

Preheat oven to 180°C (350°F).

Grease a baking dish with olive oil.

 

Spread cooked broccoli florets evenly in the dish.

Pour the egg and vegetable mixture over the broccoli, spreading it evenly.

Sprinkle grated cheese on top.

Bake:

 

Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.

 

Serve:

Let the casserole cool slightly before serving.

Garnish with additional parsley if desired.