Juicy homemade casserole with eggs and vegetables
If you love delicious vegetable casseroles, try the aromatic roasted pepper casserole and the juicy broccoli and cheese casserole for a cozy home-cooked dinner.
Ingredients · Servings 6
- eggs - 6 pcs.
- potatoes - 500 g
- broccoli - 250 g
- spinach - 120 g
- red pepper - 1 pc.
- onion - 1 head
- cheese - 150 g
- yellow cheese - 120 g
- fresh milk - 150 ml
- oil - 3 tbsp.
- parsley - 1/2 bunch
- salt - 1 tsp.
- black pepper - 1/2 tsp.
Method · 1 h
- Wash, peel and cut the potatoes into small cubes so that they soften evenly when baking. Place them in a pot of salted water and boil for 8-10 minutes, until almost done but not completely soft. Drain well, as excess water can make the casserole more watery.
- Broccoli is cut into small florets and placed in boiling salted water for 3 minutes. Then drained. This way it retains its fresh color and cooks more evenly in the homemade egg and vegetable casserole.
- Finely chop the onion and dice the red pepper. Heat the oil in a frying pan and fry the onion for 3-4 minutes over medium heat until soft.
- Add the pepper and cook for another 3 minutes. Finally, add the spinach and stir for 1-2 minutes, just enough to reduce its volume.
- In a large bowl, beat the eggs with the milk, salt and pepper. Add the crumbled cheese and half the grated yellow cheese. The mixture should be smooth, but with visible pieces of cheese, which will give juiciness and a pleasant taste when baking.
- Preheat the oven to 180 degrees. Grease a baking tray with a little oil. Arrange the potatoes, broccoli, spinach, onion and pepper in it. Pour the egg mixture on top and mix everything gently to evenly distribute the filling.
- Sprinkle the surface with the remaining yellow cheese and finely chopped parsley. Bake the casserole for 35-40 minutes, until it sets in the middle and has a delicious golden brown. Check for doneness by inserting a knife into the center - if it comes out without any liquid egg mixture, the dish is ready.
- After removing from the oven, let the casserole rest for 10 minutes. This makes it easier to cut and retains its juicy texture.
- Serve warm, alone or with a fresh salad. Leftovers can be stored in a sealed container in the refrigerator for up to 2 days and reheated in the oven or in a pan.
