Description
This Baked Cauliflower and Broccoli Egg Casserole is a wholesome and hearty dish, loaded with healthy vegetables, protein-rich eggs, and a savory homemade tomato sauce. Perfect for a satisfying breakfast, lunch, or light dinner, this casserole is baked to perfection with melted cheese for extra flavor. Serve it with the tangy tomato sauce for a delicious combination of tastes and textures.
Ingredients
Scale
For the Casserole:
- 2 small cauliflowers, grated
- 1 small broccoli, grated
- 1 tablespoon sugar
- 3 eggs
- 1 onion, finely chopped
- 2 tablespoons olive oil, divided
- 1 carrot, grated
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 additional eggs (for egg mixture)
- 60g (2.11 oz) cheese (cheddar, mozzarella, or your favorite), grated
- 1 teaspoon Italian herbs
For the Tomato Sauce:
- 1 onion, finely chopped
- 1 tablespoon butter
- 1 carrot, grated
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 cup water
- Salt and black pepper, to taste
- 1 teaspoon Italian herbs
- 1 teaspoon sugar
Instructions
Step 1: Prepare the Vegetables
- Blanch the cauliflower and broccoli:
- Cut the cauliflower and broccoli into smaller pieces and grate them on a coarse grater.
- Leave the vegetables for 10 minutes in a bowl.
- In a pot of boiling water, add 1 tablespoon sugar and cook the cauliflower and broccoli for 2 minutes. Drain and set aside.
- Prepare the eggs:
- Boil 3 eggs until hard (about 10 minutes). Let them cool, then peel and finely chop.
- Prepare the sautéed vegetables:
- In a skillet over medium heat, add 1 tablespoon olive oil. Add chopped onion and sauté until translucent.
- Add grated carrot, paprika, salt, and black pepper. Cook for 5-7 minutes until the vegetables are tender.
Step 2: Assemble the Casserole
- Mix the ingredients:
- In a large mixing bowl, combine the grated broccoli, cauliflower, chopped boiled eggs, and the sautéed vegetables. Mix well.
- Add 1 teaspoon Italian herbs and 60g grated cheese. Mix everything well.
- Prepare the egg mixture:
- In a separate bowl, whisk 2 eggs with salt and black pepper to taste.
- Preheat the oven to 180°C (350°F).
- Bake the casserole:
- Grease a baking dish with olive oil. Add the vegetable mixture and flatten the top with a spatula.
- Pour the egg mixture over the vegetables and bake in the oven for 15 minutes at 180°C (350°F).
Step 3: Prepare the Tomato Sauce
- Cook the onion and carrot:
- In a skillet over medium heat, add butter. Sauté the chopped onion until golden brown.
- Add the grated carrot and cook for another 2-3 minutes until tender.
- Add flour and tomato paste:
- Add 2 tablespoons flour and 1 tablespoon tomato paste. Stir well to combine.
- Add water and seasonings:
- Gradually add 1 cup water while stirring to avoid lumps.
- Add salt, black pepper, Italian herbs, and 1 teaspoon sugar. Mix thoroughly.
- Cook the sauce for another 3 minutes until it thickens.
Step 4: Finish and Serve
- Prep Time: 25mins
- Cook Time: 40mins