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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
Cook Time 40 minutes
Total Time 55 minutes
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.