Ingredients (Cups and Grams)

• • Eggs: 4 large
  • Salt: To taste
  • Cream: 150 ml (2/3 cup)

• • Flour: 100 g (3/4 cup)
  • Broccoli: 1 head, chopped
  • Cauliflower: 1 head, chopped

• • Olive oil: 2 tablespoons
  • Potatoes: 2 medium, diced
  • Carrot: 1 large, diced

• • Onion: 1, finely chopped
  • Black pepper: To taste
  • Oregano: 1 teaspoon

• • Red bell pepper: 1/2, diced
  • Yellow bell pepper: 1/2, diced
  • Tomatoes: 2, diced

• • Sour cream: 3 tablespoons
  • Ketchup: 1 tablespoon
  • Garlic: 2 cloves, minced

• Parsley: 2 tablespoons, chopped
• Cheese: 50 g (1/2 cup), grated

Directions

Prepare the Vegetables:

• • Steam broccoli for 5 minutes and cauliflower for 10 minutes over medium heat. Set aside.
  • Heat olive oil in a skillet and sauté diced potatoes, carrots, and onion until tender.

Mix the Batter:

• In a bowl, whisk eggs, cream, flour, and a pinch of salt until smooth.

Assemble the Bake:

• • Preheat the oven to 190°C (375°F).
  • In a baking dish, layer broccoli, cauliflower, sautéed potatoes, carrots, onion, red bell pepper, yellow bell pepper, and tomatoes.
  • Season with salt, black pepper, and oregano.

• Pour the egg and cream batter evenly over the vegetables.
• Bake for 25 minutes.

Prepare the Topping:

• • In a small bowl, mix sour cream, ketchup, minced garlic, and parsley.
  • Remove the dish from the oven, spread the topping over the bake, and sprinkle with grated cheese.
  • Bake for another 10 minutes until the cheese is melted and golden.

Serve:

• Garnish with fresh parsley and serve warm.

Serving Suggestions

• Pair with a fresh green salad or garlic bread.
• Serve as a side dish with grilled chicken or fish.
• Enjoy with a dollop of sour cream or hot sauce.