Cheesy Vegetable & Cabbage Egg Bake

Discover the comforting flavors of a Cheesy Vegetable and Cabbage Egg Bake topped with a creamy tomato–Greek yogurt sauce and melted cheese. This one-pan dish layers sautéed carrots, onions, cabbage, and fresh green onions into a savory custard of eggs, sweet paprika, and herbs. A flour and leavening agent base ensures a tender, cake-like texture that holds its shape when sliced. After an initial bake, a mixture of egg, diced tomato, Greek yogurt, and grated cheese is spread on top and broiled to a bubbly finish, then garnished with fresh dill. Perfect for brunch, lunch, or a light dinner, it showcases seasonal produce in a crowd-pleasing format that requires minimal effort but delivers maximum satisfaction.

Cooking Time

Preparation: 15 minutes
Initial Bake: 25 minutes at 180 °C (360 °F)
Topping Assembly: 5 minutes
Final Broil: 10 minutes at 180 °C (360 °F)
Resting: 5 minutes
Total Active Time: approx. 40 minutes
Total Elapsed Time: approx. 55 minutes

Ingredients

• 3 medium carrots, grated
• 1 large onion, finely chopped
• 300 g cabbage, shredded
• 4 fresh green onions, sliced
• 4 large eggs
• Salt, to taste
• Sweet paprika powder, 1 tsp
• 3–4 tbsp all-purpose flour
• 1 tsp baking powder (leavening agent)
• 1 tbsp vegetable oil (for sautéing)
• 1 tbsp butter (for sautéing)
• Topping:
• 1 egg, beaten
• 1 medium tomato, finely diced
• 3 tbsp Greek yogurt
• 200 g cheese, grated
• Fresh dill, chopped (for garnish)

Step-by-Step Cooking Directions

1. Preheat Oven & Prep Pan: Preheat to 180 °C (360 °F). Grease a 20×20 cm baking dish or line with parchment.

2. Sauté Vegetables: In a skillet, heat oil and butter over medium heat. Add onions and carrots, sauté 2–3 minutes until fragrant. Stir in cabbage and green onions, cook 3–4 minutes until slightly wilted. Season with salt and paprika; remove from heat.

3. Make the Batter: In a large bowl, whisk the four eggs until frothy. Stir in flour and baking powder until smooth, then fold in the sautéed vegetables, ensuring an even mix.

4. Bake Base: Transfer the vegetable-egg mixture into the prepared dish, smoothing the top. Bake 25 minutes, until set at the edges and slightly springy in the center.

5. Prepare Topping: Whisk the remaining egg with yogurt and diced tomato. Stir in half of the grated cheese. Spread evenly over the hot base.

6. Broil Cheese: Sprinkle the rest of the cheese on top. Return to the oven for 8–10 minutes under the broiler setting, until the cheese melts and bubbles into a golden crust.

7. Finish & Serve: Let the bake rest 5 minutes to settle. Garnish with chopped dill, slice into squares, and serve warm.

Nutritional Information

Per serving (1 of 8):
Calories: 180 kcal | Protein: 10 g | Fat: 10 g (Sat: 4 g) | Carbs: 12 g (Fiber: 2 g; Sugars: 3 g) | Sodium: 300 mg

The Origins and Popularity of the Recipe

Egg-based vegetable bakes trace back to European frittatas and Spanish tortillas, where eggs, potatoes, and onions combined into portable, filling dishes. Modern home cooks have embraced variations that incorporate local produce and cheeses. The addition of Greek yogurt and fresh tomato reflects Mediterranean influences, creating a dish celebrated on brunch menus and potlucks for its balance of nutrition, flavor, and ease. Social media trends have popularized cheesy, layered bakes as comfort food staples.

Reasons Why You’ll Love the Recipe

• One-Pan Simplicity: Minimal cleanup and straightforward steps.
• Vegetable-Packed: Incorporates multiple veggies for color and nutrients.
• Customizable: Swap cheeses, spices, or vegetables to suit your taste.
• All-Day Appeal: Great for breakfast, lunch, dinner, or parties.
• Crowd-Pleaser: Melty cheese and savory paprika ensure universal appeal.

Health Benefits

• High in Fiber: Cabbage, carrots, and green onions support digestion.
• Rich in Protein: Eggs and cheese provide essential amino acids.
• Low in Refined Carbs: Uses modest flour for binding, not bulk.
• Antioxidants: Paprika and dill supply anti-inflammatory phytonutrients.
• Vitamin Boost: Carrots and cabbage deliver vitamins A and C.

Serving Suggestions

• Light Salad: Pair with a citrusy arugula salad.
• Bread on Side: Crusty baguette or whole-grain toast complements the custard texture.
• Dipping Sauces: Offer a side of aioli or hot sauce for extra zing.
• Brunch Spread: Include fresh fruit and smoked salmon for variety.

Common Mistakes to Avoid

• Overcrowding the Pan: Ensures even cooking; use right-sized baking dish.
• Skipping Rest Period: Slicing too soon leads to a runny center; rest 5 minutes.
• Under-cooking Vegetables: Sauté until slightly tender to avoid raw pockets.
• Excess Flour: Too much flour yields dense texture; measure carefully.

Pairing Recommendations

• Wine: Crisp Sauvignon Blanc or light rosé.
• Beer: Belgian witbier or mild pale ale.
• Non-Alcoholic: Sparkling water with mint or iced herbal tea.

Cooking Tips

• Uniform Vegetables: Cut veggies evenly for consistent cooking.
• Egg Temperature: Use room-temperature eggs for even blending.
• Cheese Quality: Freshly grate cheese for superior melt and flavor.
• Broiler Vigilance: Watch closely; cheese can burn in seconds.

Similar Recipes to Try

• Spanish Potato Tortilla: Classic egg and potato omelet.
• Zucchini & Feta Frittata: Uses zucchini and tangy feta in place of cabbage.
• Mushroom & Spinach Quiche: Custard baked in a crust with mushrooms.
• Carrot & Corn Pancakes: Savory vegetable pancakes with corn kernels.

Variations to Try

• Spicy Twist: Add chopped chili or red pepper flakes to batter.
• Herb Medley: Use basil, thyme, or oregano instead of dill.
• Vegan Option: Replace eggs with chickpea flour batter and dairy-free cheese.
• Sweet & Savory: Stir in corn kernels and swap paprika for smoked cumin.

Ingredient Spotlight

Cabbage: Low-calorie cruciferous vegetable high in fiber, vitamin C, and glucosinolates, which support detoxification and immune health. Its mild flavor and tender texture when sautéed make it an ideal base for savory bakes.

Conclusion

The Cheesy Vegetable and Cabbage Egg Bake exemplifies how simple pantry ingredients can transform into an elegant yet hearty meal. With bright vegetables, melty cheese, and a creamy yogurt-tomato topping, it balances taste and nutrition in every slice. Perfect for any mealtime, this versatile, one-pan recipe invites customization and guarantees a satisfyingly flavorful experience for family and friends.

10 Comprehensive FAQ Section

1. Can I use different vegetables?
   Yes—swap cabbage with spinach or kale, carrots with zucchini.

2. How do I store leftovers?
   Refrigerate covered, up to 3 days; reheat in oven or microwave.

3. Can I freeze individual slices?
   Yes—wrap slices in foil, freeze up to 1 month; thaw and reheat.

4. What’s the best cheese?
   Cheddar, mozzarella, or Gruyère melt well; choose flavorful varieties.

5. Is this recipe gluten-free?
   Substitute flour with gluten-free flour blend or cornstarch.

6. How can I make it dairy-free?
   Use plant-based milk in batter and dairy-free cheese.

7. Why did my bake collapse?
   Possibly underbaked or too much moisture—ensure eggs set fully before broiling.

8. Can I skip the broiler?
   Bake longer at 180 °C (350 °F) until cheese is melted and golden.

9. How thick should the batter be?
   Thick enough to hold shape when scooped—add a touch more flour if too loose.

10. What sauce pairs well?
    Tomato-basil salsa, pesto, or a garlicky yogurt dip complement this bake.