This savory vegetable and egg bake is a celebration of simple, wholesome ingredients. Packed with fresh vegetables, creamy mozzarella, and spiced with fragrant herbs and smoked paprika, this oven-baked dish is ideal for brunch, lunch, or a light dinner. It’s a great way to use up veggies in your fridge and enjoy a protein-rich, nutritious meal that satisfies without weighing you down. Baked to golden perfection, this dish is bursting with flavor and texture.
Cooking Time
- Preparation: 20 minutes
- Baking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 3 large eggs
- Salt to taste
- Ground black pepper to taste
- Smoked paprika to taste
- 2 spring onions, finely sliced
- ½ bunch fresh parsley, chopped
- 100 ml heavy cream
- 1 medium eggplant (aubergine), diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 50 g mozzarella cheese, grated
- 2 tablespoons all-purpose flour
- Olive oil as needed
- Breadcrumbs for coating baking dish
Step-by-Step Cooking Directions
- Preheat Oven: Preheat your oven to 180°C (360°F).
- Prepare Vegetables: Dice the eggplant, tomato, and bell pepper. Mince the garlic and finely chop the spring onions and parsley.
- Sauté Eggplant: In a skillet, heat some olive oil and sauté the diced eggplant with a pinch of salt until tender and slightly golden.
- Add Aromatics: Add the minced garlic and bell pepper to the skillet. Cook for another 2-3 minutes.
- Mix Wet Ingredients: In a bowl, beat the eggs, then add cream, flour, smoked paprika, black pepper, and salt. Mix until smooth.
- Combine All Ingredients: Stir in the cooked vegetables, tomato, chopped spring onions, parsley, and half of the mozzarella into the egg mixture.
- Prepare Baking Dish: Grease a baking dish with olive oil and coat it with breadcrumbs to prevent sticking.
- Bake: Pour the mixture into the dish and sprinkle remaining mozzarella on top. Bake at 180°C for 20 minutes or until golden and set.
- Cool Slightly & Serve: Allow it to cool for a few minutes before slicing and serving.
Nutritional Information (Per serving, based on 4 servings)
- Calories: 220 kcal
- Protein: 9 g
- Fat: 16 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 230 mg
The Origins and Popularity of the Recipe
This type of egg and vegetable casserole has roots in Mediterranean and Middle Eastern cuisines, where baked egg dishes like frittatas, shakshuka, and moussaka are common. Its adaptability and use of seasonal vegetables make it a staple across cultures. Recently, health-conscious home cooks have embraced it for its nutritional value and simplicity.
Reasons Why You’ll Love the Recipe
- It’s hearty yet light
- Packed with vegetables and flavor
- Easy to prepare in under an hour
- Customizable with your favorite veggies and spices
- Great for meal prep or leftovers
- Naturally gluten-free (if breadcrumbs are substituted or omitted)
Health Benefits
- High in protein from eggs and cheese
- Rich in fiber from vegetables
- Contains antioxidants from parsley, garlic, and tomato
- Low in refined carbs
- Good source of calcium and vitamins A, C, and K
Serving Suggestions
- Serve with a fresh green salad or cucumber yogurt dip
- Enjoy with whole grain bread or pita
- Pair with a light soup or vegetable broth
- Cut into squares for lunchboxes or picnics
Common Mistakes to Avoid
- Undercooking eggplant: Always sauté it first to avoid bitterness.
- Overbeating the eggs: Just whisk until blended.
- Using watery vegetables: Drain excess moisture from tomatoes if needed.
- Skipping the breadcrumb layer: It helps prevent sticking.
Pairing Recommendations
- Drinks: Mint lemonade, iced tea, or a dry white wine
- Sides: Greek salad, roasted potatoes, or a light couscous dish
- Sauces: Tzatziki, garlic aioli, or hot sauce
Cooking Tips
- Roast or grill veggies beforehand for added flavor
- Add chili flakes for a spicy version
- Use a silicone mold for easy release
- Make ahead and reheat for breakfast or lunch
Similar Recipes to Try
- Zucchini frittata
- Mediterranean crustless quiche
- Spinach and feta egg muffins
- Ratatouille bake
- Potato and leek egg casserole
Variations to Try
- Cheesy Broccoli Version: Add steamed broccoli and cheddar
- Spicy Mexican Style: Add jalapenos, corn, and cumin
- Low-carb version: Skip the flour and breadcrumbs
- Meaty Option: Include diced ham or cooked sausage
Ingredient Spotlight: Eggplant
Eggplant is a versatile and nutrient-rich vegetable. It contains antioxidants like nasunin, fiber, and is low in calories. Its mild flavor and spongy texture absorb seasonings well, making it perfect for baked dishes. It’s also rich in manganese and folate.
Conclusion
This savory vegetable and egg bake is more than just a healthy meal – it’s a flavorful, comforting dish that brings together the best of simplicity and nutrition. Whether you’re looking for a vegetarian-friendly dinner, a brunch crowd-pleaser, or an easy meal-prep option, this recipe delivers every time.
10 Comprehensive FAQ Section
1. Can I use milk instead of cream?
Yes, but the dish will be lighter and less rich in texture.
2. How can I make this recipe dairy-free?
Use plant-based cream and vegan cheese.
3. Can I freeze this bake?
Yes, once baked and cooled. Wrap tightly and freeze for up to 2 months.
4. What other cheeses work well?
Feta, cheddar, or goat cheese are great alternatives.
5. Can I prepare this the night before?
Yes, mix everything and store in the fridge. Bake fresh the next day.
6. What can I use instead of eggplant?
Zucchini, mushrooms, or cooked potatoes.
7. How do I store leftovers?
In an airtight container in the fridge for up to 3 days.
8. Can I make it spicy?
Absolutely! Add chili flakes or chopped jalapeños.
9. Is this recipe gluten-free?
Use gluten-free flour and breadcrumbs or skip them entirely.
10. Can I double the recipe?
Yes. Use a larger baking dish and increase baking time as needed.