Weekend Broccoli and Potatoes

Weekend Broccoli and Potatoes is the perfect dish for a cozy family meal or a gathering with friends. This hearty recipe combines the vibrant flavors of fresh vegetables with creamy eggs and cheese, making it a nutritious and satisfying option for any occasion. With simple ingredients and easy-to-follow steps, you’ll have a delicious oven-baked dish that’s packed with flavor and healthy goodness. Let’s dive into the recipe!

Ingredients

• 1 broccoli (about 300g)
• 4 potatoes (about 800g)
• Olive oil (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Dried garlic (to taste)
• 1 onion (about 100g)
• 1 carrot (about 100g)
• 14.10 ounces (about 400g) mushrooms
• Basil (to taste)
• 4 eggs
• Greek yogurt or sour cream (about 3.52 ounces or 100g)
• Milk (about 1/2 cup or 100ml)
• Cherry tomatoes (for serving)
• Cheese (about 5.29 ounces or 150g)
• Small piece of Parmesan cheese (for grating)
• Fresh basil leaves (for garnish)
• 1 cucumber (for serving)
• 1 garlic clove (minced)
• Dill (to taste)
• Juice of 1/2 lime

Directions

1. Preheat the oven to 400°F (200°C).
2. Chop the broccoli, potatoes, onion, carrot, and mushrooms into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and dried garlic until evenly coated.
4. Spread the vegetable mixture onto a baking sheet in a single layer and roast for about 25-30 minutes, or until the vegetables are tender and slightly golden.
5. In a separate bowl, beat the 4 eggs and mix in the Greek yogurt, milk, and basil until well combined.
6. Pour the egg mixture over the roasted vegetables and top with cheese and grated Parmesan.
7. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the eggs are set and lightly browned.
8. Once baked, garnish the dish with fresh basil leaves, dill, and a splash of lime juice before serving.
9. Serve warm alongside fresh cherry tomatoes and cucumber slices.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4
Nutrition Info: Approximately 320 calories per serving, rich in vitamins and minerals.

How to serve

Weekend Broccoli and Potatoes can be served straight from the oven for a warm, comforting meal. It pairs wonderfully with a fresh salad or as part of a brunch spread. Enhance the experience by offering cherry tomatoes and cucumber on the side for a refreshing crunch. This dish is great for sharing, so feel free to serve it family-style at the center of the table for everyone to enjoy.

FAQs

Can I use frozen vegetables for this recipe?
Yes, you can use frozen broccoli or mixed vegetables, but make sure they are thawed and drained to avoid excess moisture.

Can I make this recipe vegetarian?
Absolutely! This recipe is vegetarian as it stands since it does not contain any meat.

How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Weekend Broccoli and Potatoes

A hearty oven-baked dish combining fresh broccoli, potatoes, and creamy egg and cheese, perfect for cozy family meals or gatherings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Brunch, Main Course

Cuisine: Comfort Food, Vegetarian

Calories: 320

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 head broccoli (about 300g)
• 4 pieces potatoes (about 800g)
• 400 grams mushrooms (14.10 ounces)
• 1 clove garlic (minced)
• 1 piece cucumber (for serving)
• 1 cup cherry tomatoes (for serving)

Seasoning

• Olive oil (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Dried garlic (to taste)
• Basil (to taste)
• Dill (to taste)

Egg Mixture

• 4 pieces eggs
• 100 grams Greek yogurt or sour cream (about 3.52 ounces)
• 100 ml Milk (about 1/2 cup)
• 150 grams Cheese (about 5.29 ounces)
• 1 piece small piece of Parmesan cheese (for grating)
• 1/2 piece lime (juice of)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Chop the broccoli, potatoes, onion, carrot, and mushrooms into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, and dried garlic until evenly coated.

Roasting

1. Spread the vegetable mixture onto a baking sheet in a single layer and roast for about 25-30 minutes, or until the vegetables are tender and slightly golden.

Egg Mixture

1. In a separate bowl, beat the 4 eggs and mix in the Greek yogurt, milk, and basil until well combined.

Baking

1. Pour the egg mixture over the roasted vegetables and top with cheese and grated Parmesan.
2. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the eggs are set and lightly browned.
3. Once baked, garnish the dish with fresh basil leaves, dill, and a splash of lime juice before serving.

Serving

1. Serve warm alongside fresh cherry tomatoes and cucumber slices.

Notes

This dish is great for sharing, so feel free to serve it family-style at the center of the table for everyone to enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can use frozen vegetables, but ensure they are thawed and drained to avoid excess moisture.