This isn’t your grandma’s bland broccoli casserole. This recipe is so flavorful and easy, you’ll be craving it every day!
Ingredients:
- 350 g cauliflower, chopped into florets (about 1 head)
- 350 g broccoli, chopped into florets (about 1 head)
- 1 sweet pepper, diced (any color you like!)
- 100 g cherry tomatoes, halved
- 4 eggs
- 180 ml heavy cream
- Salt, black pepper, and oregano to taste
Method:
- Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
- In a large pot of boiling water, blanch the broccoli and cauliflower florets for 3-4 minutes. This will soften them slightly but keep them vibrant green. Drain and set aside.
- In a large bowl, whisk together the eggs and heavy cream. Season generously with salt, pepper, and oregano.
- In the prepared baking dish, toss together the blanched broccoli, cauliflower, diced pepper, and halved cherry tomatoes.
- Pour the creamy egg mixture over the vegetables, ensuring everything is evenly coated.
- Bake for 25-30 minutes, or until the center is set and the top is golden brown and bubbly.
- Let cool slightly before serving. Enjoy this delicious and healthy side dish on its own, or pair it with your favorite protein!
Tips:
- For a cheesy twist, sprinkle grated parmesan or cheddar cheese on top before baking.
- Want to add some spice? Include a pinch of red pepper flakes with the seasonings.
- Leftovers store well in the fridge for up to 3 days. Reheat gently in the oven or microwave.
