This Hearty Vegetable and Egg Bake is packed with flavors and nutrients, making it a perfect dinner option for those looking to enjoy a filling meal without the heaviness of a traditional pizza. It’s also versatile enough to serve at brunch or as a special weekend breakfast. Enjoy your delicious and healthful creation!
Ingredients:
- 1 Leek, cleaned and sliced
- 3 Carrots, peeled and grated
- 4 Potatoes, peeled and grated
- 1 Red Bell Pepper, finely chopped
- 50g Spinach, chopped
- Green Onions, chopped
- Dill and Parsley, chopped
- 4 Eggs
- Salt, to taste
- 4 tablespoons Olive Oil
- 4 tablespoons Flour
- 1 teaspoon Baking Powder
- 4 tablespoons Milk
- Basil, chopped
- 1 teaspoon Dried Garlic
- Black Pepper, to taste
- A small piece of Mozzarella Cheese, grated
- 1 tablespoon Mayonnaise
- 1 tablespoon Greek Yogurt or Sour Cream
- More Dill, for garnish
- 1 clove Garlic, minced
Instructions:
Prepare the Vegetables:
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine the grated potatoes, carrots, sliced leek, chopped red bell pepper, and spinach. Mix well to ensure the vegetables are evenly distributed.
Make the Egg Mixture:
- In another bowl, whisk together the eggs, olive oil, flour, baking powder, and milk.
- Add salt, black pepper, dried garlic, and basil. Stir until the mixture is smooth.
Combine and Assemble:
- Add the egg mixture to the vegetables and mix well to coat everything evenly.
- Fold in the chopped dill, parsley, and green onions.
Prepare the Baking Dish:
- Grease a baking dish with a little olive oil or line it with parchment paper.
- Pour the vegetable and egg mixture into the dish.
- Sprinkle the grated mozzarella cheese evenly over the top.
Bake:
- Place the dish in the preheated oven and bake for about 30 minutes, or until the top is golden and the center is set.
Prepare the Sauce:
- While the bake is in the oven, mix together mayonnaise, Greek yogurt or sour cream, minced garlic, and additional dill in a small bowl.
- Set aside for serving.
Serve:
- Once the vegetable bake is cooked, remove it from the oven and let it cool slightly before serving.
- Serve with the prepared sauce on the side.
Serving Suggestions:
- Main Dish: Serve as a hearty main dish with a fresh green salad.
- Brunch: Perfect for brunch alongside fresh fruit and toast.
- Side Dish: Can be a great side dish for grilled meats or fish.
Cooking Tips:
- Consistent Chopping: Ensure all vegetables are chopped to similar sizes for even cooking.
- Moisture Control: Squeeze out excess moisture from grated potatoes and carrots to avoid a soggy bake.
- Flavor Boost: Add a pinch of your favorite spices to the egg mixture for an extra flavor kick.
Nutritional Benefits:
- Rich in Vegetables: Provides a variety of vitamins and minerals from fresh vegetables.
- High in Protein: Eggs and cheese add a good source of protein.
- Healthy Fats: Olive oil and cheese contribute healthy fats.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour as a substitute.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warmed through or in the microwave.
Why You’ll Love This Recipe:
- Nutrient-Dense: Packed with vegetables and nutrients.
- Versatile: Suitable for breakfast, brunch, lunch, or dinner.
- Flavorful: The combination of fresh herbs, cheese, and garlic sauce makes it irresistibly delicious.
Conclusion:
This Hearty Vegetable and Egg Bake is a nutritious and delicious option that is perfect for any meal of the day. The blend of fresh vegetables, herbs, and cheesy goodness topped with a creamy garlic dill sauce makes it a crowd-pleaser that you’ll want to make again and again. Enjoy your flavorful and healthy creation!