Look no further than this Savory Vegetable and Cheese Egg Bake. This dish is perfect for breakfast, brunch, or even a light dinner. It combines a delightful mix of fresh vegetables, aromatic herbs, and creamy cheese, all enveloped in fluffy eggs. This recipe is versatile, allowing you to use whatever vegetables you have on hand, and it can easily be customized to suit your taste preferences. Whether you’re cooking for family or friends, this egg bake is sure to impress and nourish.
Full Recipe:
Ingredients
- Eggs: 5 large
- Green onion: 1 bunch, chopped
- Potatoes: 3 medium, peeled and diced
- Onion: 1 medium, diced
- Thyme: 1 teaspoon (fresh or dried)
- Paprika: 1 teaspoon
- Zucchini: 1 medium, diced
- Cheese: 100 g (about 3.5 oz), grated (cheddar, mozzarella, or your choice)
- Butter: 1 tablespoon
- Mushrooms: 6-7, sliced
- Garlic: 2 cloves, minced
- Cream: 200 ml (about ¾ cup)
- Parsley: Fresh, for garnish
- Salt: to taste
- Black pepper: to taste
- Olive oil: for cooking
Steps on How to Do It
Step 1: Prepare the Ingredients
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prep the vegetables: Wash and peel the potatoes, then dice them into small cubes. Dice the onion, and chop the green onions and zucchini. Slice the mushrooms and mince the garlic.
Step 2: Cook the Potatoes
- Boil the potatoes: Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 8-10 minutes, until just tender but not fully cooked. Drain and set aside.
Step 3: Sauté the Vegetables
- Heat olive oil: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add garlic and mushrooms: Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender and any moisture has evaporated.
- Incorporate remaining vegetables: Add the boiled potatoes, diced zucchini, and thyme. Season with paprika, salt, and black pepper. Sauté the mixture for an additional 5 minutes, allowing the flavors to meld.
Step 4: Prepare the Egg Mixture
- Whisk the eggs: In a large bowl, crack the 5 eggs and whisk them together until well combined. Stir in the cream and season with a pinch of salt and pepper.
Step 5: Combine and Bake
- Add cheese and vegetables: Fold the sautéed vegetable mixture into the egg mixture. Then, add the chopped green onions and grated cheese, stirring gently to combine.
- Transfer to baking dish: Grease a baking dish with butter and pour the egg and vegetable mixture into it, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
Step 6: Garnish and Serve
- Garnish: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
- Cut and serve: Slice into squares or wedges and serve warm. Enjoy it on its own or with a side salad for a complete meal.
Nutrition Facts (Per Serving)
(Based on 6 servings)
- Calories: 220 kcal
- Protein: 9 g
- Fat: 15 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 300 mg
Frequently Asked Questions (FAQs)
1. Can I use other vegetables?
Absolutely! This recipe is highly adaptable. Feel free to substitute or add vegetables like bell peppers, spinach, or broccoli based on your preference.
2. Can I make this egg bake ahead of time?
Yes! You can prepare the vegetable mixture and egg mixture ahead of time. Store them separately in the refrigerator and combine them just before baking.
3. Can I use a different type of cheese?
Yes, you can use any cheese you like. Cheddar, feta, or goat cheese would all work well and add a unique flavor to the dish.
4. What can I serve with this egg bake?
This dish pairs well with a fresh salad, crusty bread, or even some sliced avocado on the side for added creaminess.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips for Making the Perfect Egg Bake
- Don’t overcook the vegetables: Sauté the vegetables until just tender; they will continue to cook in the oven. This helps retain some texture and flavor.
- Whisk eggs thoroughly: Ensure the eggs are well mixed with the cream for a fluffy texture. Avoid overbeating to prevent the egg bake from becoming rubbery.
- Experiment with herbs: Fresh herbs can elevate the flavor profile. Consider adding fresh basil, chives, or dill for additional freshness.
Storage Tips
- Refrigeration: Store leftover egg bake in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 180°C (350°F) until warmed through.
- Freezing: This dish can be frozen before baking. Wrap the unbaked egg mixture tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator overnight and then bake as instructed.
Conclusion
This Savory Vegetable and Cheese Egg Bake is a deliciously versatile dish that’s perfect for any meal of the day. Packed with wholesome ingredients and rich flavors, it’s not only satisfying but also healthy. Whether enjoyed at breakfast, brunch, or dinner, this egg bake is sure to please everyone at the table. With its ease of preparation and the ability to customize to your liking, it’s a fantastic recipe to add to your collection. Enjoy your flavorful creation and share the joy of cooking with family and friends!