Prepare the Vegetables
Broccoli:
Cut the broccoli into pieces and pour boiling water over them. Add salt and cook for 3 minutes. Drain and set aside.
Potatoes:
Cut the potatoes into pieces and fry in vegetable oil until golden brown. Set aside.
Sauté the Vegetables
Champignons:
In a large pan, sauté the sliced champignons in olive oil with salt, pepper, Provencal herbs, and 2 minced garlic cloves.
Onion and Carrot:
Add the chopped onion to the pan and cook until soft.
Add the chopped carrot and cook for 3 minutes.
Bell Pepper:
Add the chopped bell pepper, season with salt, pepper, and dry basil. Cook until vegetables are tender.
Assemble the Bake
Egg Mixture:
In a bowl, whisk together 4 eggs, 1/2 cup milk, and 1/2 cup yogurt. Season with salt and pepper.
Layer the Vegetables:
In a greased baking dish, layer the sautéed vegetables, followed by the fried potatoes and cooked broccoli.
Pour the egg mixture over the vegetables.
Top with halved cherry tomatoes and sprinkle with 60 grams of mozzarella and grated parmesan.
Bake
Baking:
Preheat the oven to 180°C (350°F).
Bake the casserole for 25 minutes, then sprinkle with more parmesan.
Continue baking until golden brown.
Serve
Serving:
Let cool slightly before serving. Enjoy as a main dish or a hearty side.
Serving Suggestions
Serve with a fresh green salad or crusty bread for a complete meal.
Pair with a light soup for a wholesome dinner.
Cooking Tips
Ensure the vegetables are sautéed until tender for the best texture.
Adjust the seasoning to your taste with your favorite herbs and spices.
Nutritional Benefits
Broccoli is rich in vitamins K and C, fiber, and folate.
Continued on next page 👇(page 3)👇
