This Roasted Vegetable and Egg Bake is a hearty and nutritious dish, perfect for breakfast, brunch, or a light dinner. Packed with a variety of vegetables and topped with melted mozzarella cheese, it’s both flavorful and satisfying.
Preparation Time:
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 eggplant, chopped
- 3 small zucchinis, chopped
- 3 heads of broccoli, cut into florets
- 8 mini peppers, chopped
- Celery, chopped
- 2 cloves of garlic, minced
- Salt, to taste
- Pepper, to taste
- Italian herbs, to taste
- Olive oil
- 1 carrot, grated
- 1 onion, chopped
- 5 small tomatoes, chopped
- 4 eggs
- 100 ml milk
- 1 teaspoon salt
- Mozzarella cheese, shredded
Instructions:
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the chopped eggplant, zucchinis, broccoli, mini peppers, and celery.
Add minced garlic, a generous drizzle of olive oil, salt, pepper, and Italian herbs. Toss everything together to ensure the vegetables are evenly coated.
Spread the vegetable mixture on a baking tray.
Roast in the preheated oven for 15 minutes, or until the vegetables are tender and starting to brown.
While the vegetables are roasting, heat some olive oil in a skillet over medium heat.
Add the chopped onion, grated carrot, and chopped tomatoes. Fry until the onions are translucent and the tomatoes break down, creating a soft mixture.
In a bowl, whisk together the eggs, milk, and 1 teaspoon of salt.
Once the initial vegetables are roasted, remove them from the oven and reduce the oven temperature to 180°C (350°F).
In a baking dish, layer the roasted vegetables with the onion, carrot, and tomato mixture.
Pour the egg mixture over the vegetables.
Sprinkle shredded mozzarella cheese on top.
Return the dish to the oven and bake for an additional 20 minutes, or until the eggs are set and the cheese is melted and golden.
Serving Suggestions:
- Serve with a side of crusty bread or a light salad.
- Enjoy it warm, garnished with fresh herbs like parsley or basil.
Cooking Tips:
- Feel free to add other vegetables like spinach or mushrooms for extra flavor and nutrition.
- For a spicier version, add a pinch of red pepper flakes to the vegetable mixture.
Nutritional Benefits:
- This dish is high in protein from the eggs and cheese.
- The variety of vegetables provides essential vitamins, minerals, and fiber.
Dietary Information:
- This recipe is vegetarian and can be made gluten-free by ensuring all ingredients are free from gluten.
- For a dairy-free version, substitute the mozzarella cheese with a plant-based alternative.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s a versatile dish that can be enjoyed at any meal.
- Packed with nutritious vegetables and protein, it’s both healthy and filling.
- The combination of roasted vegetables and creamy eggs makes for a comforting and delicious meal.
Conclusion:
This Roasted Vegetable and Egg Bake is a delightful and nutritious dish that’s easy to prepare and full of flavor. Perfect for any meal, it’s sure to become a favorite in your household. Enjoy the vibrant and delicious blend of roasted vegetables and creamy eggs, topped with melted mozzarella cheese!