Vegetable and Egg Bake with Zesty Sauce is a delightful and colorful dish that brings a perfect balance of flavors and textures to your table. This savory bake is packed with nutritious vegetables, the richness of eggs, and a zesty sauce that makes every bite memorable. It’s an excellent choice for any meal, whether it’s breakfast, brunch, or a comforting dinner. Plus, it’s easy to put together, making it a go-to recipe for busy weekdays or relaxing weekends. Let’s dive into how to prepare this delicious, wholesome dish!
Gather Your Vegetable and Egg Bake Ingredients
To create this scrumptious Vegetable and Egg Bake, you’ll need the following ingredients:
- 1 broccoli, chopped
- 4 medium potatoes, diced
- Olive oil, for frying
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried garlic
- 1 onion, chopped
- 1 carrot, diced
- 14 ounces (about 400 g) mushrooms, sliced
- 1 tablespoon dried basil (or a handful of fresh)
- 4 large eggs
- 3.5 ounces (about 100 g) Greek yogurt or sour cream
- 1/2 cup (about 120 ml) milk
- 1 cup cherry tomatoes, halved
- 5.3 ounces (about 150 g) cheese, shredded (your choice)
- Small piece of Parmesan cheese, grated
- Fresh basil leaves, for garnish
- 1 cucumber, diced
- 1 garlic clove, minced
- Fresh dill, to taste
- Juice of 1/2 lime
Step-by-Step Vegetable and Egg Bake Recipe
Follow these simple steps to make your delicious Vegetable and Egg Bake:
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Begin by prepping the broccoli. Pour boiling water over the chopped broccoli and sprinkle with a tablespoon of salt. Let it sit for 10 to 15 minutes to tenderize while you get the other ingredients ready.
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In a large skillet, heat olive oil over medium heat. Add the diced potatoes and fry until they are golden brown and halfway cooked—this will give them a crispy exterior.
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In another pan, sauté the chopped onion, diced carrot, and sliced mushrooms on medium heat. Season with salt, black pepper, basil, and dried garlic until everything is golden brown and fragrant.
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In a mixing bowl, whisk together the eggs, Greek yogurt (or sour cream), milk, and a pinch of salt and black pepper until smooth.
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In a large baking dish, arrange the tender broccoli, crispy potatoes, sautéed vegetables, and halved cherry tomatoes evenly.
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Pour the egg mixture over the arranged vegetables and top it off with shredded cheese and grated Parmesan cheese.
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Preheat your oven to 180 degrees C (350 degrees F) and bake for about 25 minutes, or until the top is golden and bubbly.
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While the bake is in the oven, prepare the zesty sauce by mixing Greek yogurt (or sour cream), mayonnaise, diced cucumber, minced garlic, fresh dill, and lime juice in a bowl. Stir until well combined.
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Once the Vegetable and Egg Bake is ready, take it out of the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
How to Serve Vegetable and Egg Bake
Serving your Vegetable and Egg Bake can enhance the dining experience. Here are some ideas:
- Slice the bake into squares and serve it warm on individual plates.
- Drizzle the zesty sauce on top or serve it on the side for dipping.
- Pair it with a simple green salad for a complete meal or enjoy it with crusty bread for a comforting brunch.
Offering guests the sauce on the side allows them to control the flavor and adds a lovely touch to the presentation.
Helpful Tricks for Vegetable and Egg Bake
Here are some tips and variations to consider:
- Veggie Variations: Feel free to customize your bake with other vegetables such as bell peppers, zucchini, or spinach. The more colorful, the better!
- Cheese Choices: Experiment with different types of cheese, like goat cheese or feta, for a unique twist on flavor.
- Meal Prep: Make this dish ahead of time. It reheats beautifully, making it an excellent option for meal prep throughout the week.
Vegetable and Egg Bake: Frequently Asked Questions
Can I use different vegetables?
Absolutely! This recipe is very versatile—just about any vegetable can be included, so feel free to get creative!
Can I make this dish vegan?
You can replace the eggs with a suitable egg substitute, use plant-based yogurt, and opt for dairy-free cheese for a vegan version.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
This Vegetable and Egg Bake with Zesty Sauce is a delicious way to enjoy a wholesome meal packed with flavor and nutrients. Give it a try, and let the vibrant colors and rich taste bring joy to your family dinner. Enjoy every bite!
Vegetable and Egg Bake with Zesty Sauce
Ingredients
Method
- Begin by prepping the broccoli. Pour boiling water over the chopped broccoli and sprinkle with a tablespoon of salt. Let it sit for 10 to 15 minutes to tenderize while you get the other ingredients ready.
- In a large skillet, heat olive oil over medium heat. Add the diced potatoes and fry until they are golden brown and halfway cooked.
- In another pan, sauté the chopped onion, diced carrot, and sliced mushrooms on medium heat. Season with salt, black pepper, basil, and dried garlic until everything is golden brown and fragrant.
- In a mixing bowl, whisk together the eggs, Greek yogurt (or sour cream), milk, and a pinch of salt and black pepper until smooth.
- In a large baking dish, arrange the tender broccoli, crispy potatoes, sautéed vegetables, and halved cherry tomatoes evenly.
- Pour the egg mixture over the arranged vegetables and top it off with shredded cheese and grated Parmesan cheese.
- Preheat your oven to 180 degrees C (350 degrees F) and bake for about 25 minutes, or until the top is golden and bubbly.
- While the bake is in the oven, prepare the zesty sauce by mixing Greek yogurt (or sour cream), mayonnaise, diced cucumber, minced garlic, fresh dill, and lime juice in a bowl. Stir until well combined.
- Once the Vegetable and Egg Bake is ready, take it out of the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
- Slice the bake into squares and serve it warm on individual plates.
- Drizzle the zesty sauce on top or serve it on the side for dipping.