Ingredients

• Broccoli: 1 medium-sized head, cut into florets
• Cauliflower: 1 medium-sized head, cut into florets
• Potatoes: 2, peeled and diced
• Carrot: 1, peeled and diced
• Onion: 1, finely chopped
• Red pepper: 1, diced
• Tomatoes: 2, sliced
• Eggs: 4
• Flour: 4 tablespoons
• Milk: 150 ml (5 oz)
• Cheese: 1 cup grated (your choice – cheddar, mozzarella, or a mix)
• Salt and black pepper: To taste
• Olive oil: For cooking and greasing the baking dish

Steps to Make It

Preparation

1. Preheat the oven to 375°F (190°C).
2. Grease a large baking dish with olive oil and set aside.

Step 1: Prepare the Vegetables

1. In a large pot, bring salted water to a boil. Add the diced potatoes and carrot, cooking for 5 minutes.
2. Add the broccoli and cauliflower florets to the same pot, and cook for an additional 3 minutes. Drain and set aside.
3. In a skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and diced red pepper until softened, about 3-4 minutes.

Step 2: Prepare the Egg Mixture

1. In a mixing bowl, whisk the eggs until well beaten.
2. Add the flour gradually, whisking to prevent lumps.
3. Stir in the milk, a pinch of salt, and freshly ground black pepper to taste.

Step 3: Assemble the Dish

1. Layer the cooked vegetables evenly in the prepared baking dish.
2. Pour the egg and milk mixture over the vegetables, ensuring even coverage.
3. Arrange the tomato slices on top for added flavor and presentation.
4. Sprinkle the grated cheese evenly over the entire dish.

Step 4: Bake

1. Place the dish in the preheated oven and bake for 30-35 minutes, or until the egg mixture is set and the cheese is golden and bubbly.
2. Remove from the oven and let it cool for 5 minutes before serving.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes

Servings:

6 servings

Calories per Serving:

Approximately 250 kcal

Why This Recipe is Timeless

This recipe stands the test of time because it is more than just a dish—it’s a celebration of seasonal produce and wholesome flavors. In every culture and cuisine, there are variations of baked vegetable dishes that rely on the natural goodness of fresh ingredients. This recipe takes that timeless concept and elevates it with the addition of creamy eggs and cheese, creating a hearty meal that feels both familiar and innovative.

Its adaptability makes it suitable for any time of year. The vegetables can be swapped out based on what’s in season, and the dish can easily be scaled up or down to feed a crowd or just a small family. Furthermore, it’s a nutritional powerhouse, combining fiber-rich vegetables, protein from the eggs, and a touch of indulgence with the cheese.

This recipe also has universal appeal—kids will love the cheesy, baked top, and adults will appreciate the layers of flavors and textures. It’s a dish that brings people together, whether it’s served as a weekday dinner, a weekend brunch, or even a side dish at a festive gathering.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 12 g
• Carbohydrates: 20 g
• Fats: 12 g
• Fiber: 4 g
• Sodium: 450 mg

FAQs

1. Can I use frozen vegetables instead of fresh ones?
Yes, frozen broccoli and cauliflower can be used as a convenient substitute. Just make sure to thaw and drain them before using to avoid excess water in the dish.

2. What kind of cheese works best?
Cheddar, mozzarella, or a mix of both works wonderfully. For a sharper flavor, you can try Parmesan or Gruyère.

3. Can this dish be made ahead of time?
Absolutely! You can assemble the dish ahead of time and refrigerate it for up to 24 hours before baking. Let it come to room temperature before placing it in the oven.

4. Is this dish suitable for a low-carb diet?
You can reduce the potatoes and add more low-carb vegetables like zucchini or spinach to make it more suitable for low-carb diets.

Tips for Success

1. Cut Evenly: Ensure all vegetables are chopped to a similar size for even cooking.
2. Season Well: Don’t forget to season each layer of vegetables with salt and pepper for a well-balanced flavor.
3. Customize the Vegetables: Feel free to add or substitute vegetables like zucchini, mushrooms, or spinach based on your preferences.
4. Check for Doneness: The dish is ready when the egg mixture is fully set and no longer jiggles when shaken.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: This dish freezes well. Once cooled, portion it into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Conclusion

This Baked Vegetable Medley with Eggs and Cheese is a dish that exemplifies the beauty of simplicity. It’s a warm, comforting recipe that allows the natural flavors of fresh vegetables to shine while providing a creamy, cheesy, and savory foundation.

Its timeless nature lies in its adaptability, making it a dish you can customize endlessly with what’s on hand or what’s in season. Whether you’re feeding a hungry family or impressing dinner guests, this recipe is a guaranteed success.

There’s something magical about the golden, bubbling cheese atop tender vegetables and creamy eggs that makes this dish so satisfying. It’s a reminder that sometimes the best meals are the ones that rely on humble ingredients, a little creativity, and a whole lot of love. Serve it alongside a fresh salad or crusty bread for a complete meal, and let this recipe become a beloved tradition in your kitchen. Enjoy every delicious bite!