Ever dream of bringing a little Italian sunshine into your kitchen? This One-Pan Broccoli, Potato, and Egg Bake is a recipe straight from a charming Italian village, bursting with flavor and guaranteed to become a new favorite. It’s a hearty combination of fluffy eggs, creamy cheese, and tender vegetables, all baked to gooey perfection in a single dish.
Ingredients:
- For the Egg Mixture:
- 3 eggs
- 10g sour cream
- For the Base:
- 500g potatoes
- 1 onion
- 200g bacon
- For the Vegetables:
- Broccoli florets
- 100g cheddar cheese
- Other:
- Olive oil
- Salt
Directions:
- Prepare the Eggs: In a bowl, whisk together the eggs and sour cream until well combined. Set aside.
- Cook the Potatoes: Wash and cut the potatoes into bite-sized pieces. Place them in a pot, cover with water, and bring to a boil. Cook for 5-7 minutes, or until fork-tender. Drain the water and set the cooked potatoes aside. Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil. Spread the cooked potatoes evenly over the bottom of the dish.
- Sauté the Onion and Bacon: Heat olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened and translucent. Add the chopped bacon and cook until crispy. Drain any excess grease.
- Prepare the Broccoli: While the bacon cooks, blanch the broccoli florets. Bring a pot of water to a boil, add the broccoli, and cook for 3 minutes. Drain the water and add a pinch of salt.
- Assemble and Bake: Spread the cooked bacon and onion mixture over the potatoes in the baking dish. Top with the blanched broccoli florets. Carefully pour the egg and sour cream mixture evenly over the entire dish. Finally, sprinkle the grated cheddar cheese on top.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the eggs are set and the cheese is melted and golden brown.
More Information:
- Feel free to adjust the amount of cheese to your liking. You can also use a different type of cheese, such as mozzarella or parmesan.
- For a vegetarian option, simply omit the bacon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Conclusion:
This One-Pan Broccoli, Potato, and Egg Bake is a delicious and comforting dish that’s perfect for a weeknight dinner or a casual gathering. It’s easy to prepare, uses readily available ingredients, and delivers a taste that will transport you straight to a cozy Italian kitchen. So ditch the takeout menus and give this recipe a try. You won’t be disappointed!