This Vegetable Egg Bake with Mozzarella is a hearty and nutritious dish that is perfect for breakfast, lunch, or even a light dinner. The combination of fresh vegetables, eggs, and melted mozzarella creates a delightful texture, while the aromatic herbs like dill add a refreshing taste. It’s a versatile recipe that can be customized with your favorite veggies and cheeses, making it a go-to for using up ingredients in your fridge. This dish is easy to prepare and packed with flavor, offering a balanced meal with protein, vitamins, and deliciousness. Plus, it’s kid-friendly and great for meal prep!

Full Recipe:

Ingredients:

For the Egg Mixture:

4 eggs
½ cup milk

½ cup flour
1 teaspoon baking powder
Fresh dill, chopped (to taste)

Salt (to taste)
Black pepper (to taste)

For the Vegetables:

1 onion, finely chopped

2 cloves garlic, minced
1 carrot, grated
1 bell pepper, chopped

1 zucchini, grated
8-10 cherry tomatoes, halved

For the Cheese:

200 grams mozzarella cheese, shredded

For Greasing:

Vegetable fat or oil (to grease the baking dish)

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

Chop the Onion and Garlic: Begin by finely chopping 1 onion and mincing 2 cloves of garlic. These aromatic ingredients will add depth to the bake.
Grate the Carrot and Zucchini: Using a grater, shred 1 carrot and 1 zucchini. The grated texture helps the vegetables cook evenly and blend seamlessly into the egg mixture.

Chop the Bell Pepper and Cherry Tomatoes: Dice 1 bell pepper and halve 8-10 cherry tomatoes. The tomatoes will add a juicy burst of flavor to every bite.
Sauté the Vegetables: In a large skillet, heat a bit of vegetable oil over medium heat. Add the chopped onion, garlic, grated carrot, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are slightly softened. Set aside to cool.

Step 2: Prepare the Egg Mixture

Whisk the Eggs: In a large mixing bowl, crack 4 eggs and whisk them until they are well beaten. The eggs are the base of the bake, so ensure they are thoroughly whisked for an even texture.

Add the Milk: Pour in ½ cup of milk and continue to whisk until the milk is fully combined with the eggs.
Incorporate the Dry Ingredients: Gradually add ½ cup of flour and 1 teaspoon of baking powder to the egg mixture. Whisk until smooth, making sure there are no lumps.
Season and Add Herbs: Stir in freshly chopped dill (to taste), along with salt and black pepper to season. The dill gives the bake a fresh and slightly tangy flavor, complementing the vegetables.

Step 3: Assemble the Bake

Grease the Baking Dish: Lightly grease a medium-sized baking dish with vegetable fat or oil to prevent sticking.
Combine Vegetables and Egg Mixture: Gently fold the sautéed vegetables (onion, garlic, carrot, bell pepper) into the egg mixture. Then add the grated zucchini and halved cherry tomatoes. Mix well to evenly distribute the vegetables throughout the egg batter.
Add the Cheese: Stir in half of the shredded mozzarella cheese (100 grams). This will create a cheesy, gooey texture inside the bake. Reserve the other half for the topping.

Pour into the Baking Dish: Pour the entire mixture into the greased baking dish, spreading it out evenly.

Step 4: Bake and Serve

Top with Cheese: Sprinkle the remaining 100 grams of mozzarella cheese over the top of the mixture, ensuring an even layer that will melt beautifully in the oven.
Bake: Place the dish in a preheated oven at 180°C (350°F) and bake for 30-35 minutes, or until the top is golden brown and the center is set. You can check if it’s done by inserting a toothpick into the center—if it comes out clean, it’s ready.

Cool and Serve: Allow the bake to cool for 5 minutes before slicing and serving. Garnish with extra dill or parsley for a pop of freshness.

Cooking Tips:

Customization: Feel free to switch up the vegetables based on what you have available. Spinach, mushrooms, or even leftover roasted vegetables work great in this recipe. You can also try different cheeses like cheddar or feta.
Cheese Tip: For a richer, cheesier bake, consider adding a mix of cheeses. Sharp cheddar adds depth, while feta can provide a salty contrast to the sweet veggies.

Non-Stick Tip: If you prefer a healthier option, use olive oil spray or line the baking dish with parchment paper to reduce the amount of fat used.
Extra Flavors: To elevate the flavor, you can add a teaspoon of Dijon mustard to the egg mixture, or a pinch of chili flakes for some heat.

Storage:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The bake can be easily reheated in the microwave or oven.

Freezing: You can also freeze this vegetable egg bake. Cut it into individual slices, wrap them in plastic wrap, and store in a freezer-safe container for up to 2 months. To reheat, thaw in the fridge overnight and warm up in the oven.
Reheating: Reheat in the microwave for 1-2 minutes, or in the oven at 180°C (350°F) for about 10-12 minutes until heated through.

Nutritional Facts (Per Serving):

Calories: 230 kcal

Protein: 14g
Fat: 12g
Saturated Fat: 6g

Carbohydrates: 15g
Fiber: 3g
Sugar: 5g

Sodium: 480mg
Calcium: 240mg

FAQs:

1. Can I make this recipe gluten-free?
Yes! Simply substitute the regular flour with a gluten-free flour blend or almond flour for a gluten-free version.

2. Can I prepare this bake ahead of time?
Absolutely. You can prepare the egg mixture and vegetables the night before, then pour it into the baking dish and bake it fresh the next morning.

3. Can I use different types of cheese?
Yes! Mozzarella provides a mild and creamy flavor, but you can use cheddar, feta, or gouda for different taste profiles.

4. How do I prevent the bake from becoming watery?
Grating the zucchini and squeezing out any excess moisture will prevent the bake from becoming soggy. Make sure to sauté the vegetables beforehand to reduce their water content as well.

5. Can I add meat to this recipe?
Yes, you can easily incorporate cooked bacon, sausage, or ham into the egg mixture for added protein.

Conclusion:

This Vegetable Egg Bake with Mozzarella is a versatile, healthy, and easy-to-make dish that is sure to become a staple in your kitchen. With its vibrant mix of vegetables, fluffy eggs, and melty mozzarella, it’s packed with nutrients and bursting with flavor. Perfect for breakfast, brunch, or a light dinner, this bake is a satisfying option for any time of the day. The recipe is also great for meal prep, allowing you to enjoy leftovers or freeze portions for future meals. Customize it to your liking, and enjoy this delicious, wholesome dish!