Broccoli and Bell Pepper Egg Bake

Ingredients

• • 1 broccoli, cut into small florets
  • 1 onion, chopped
  • Olive oil for frying

• • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tomatoes, diced

• • 3 eggs
  • 2 cups (400 ml) milk
  • 130 g (4.58 oz) flour

• • 100 g (3.52 oz) cheese, grated (e.g., cheddar or mozzarella)
  • 1 tsp dried garlic
  • Salt and black pepper to taste

For the Sauce:

• • 2 tablespoons Greek yogurt or sour cream
  • 1 garlic clove, minced

• • 1 teaspoon red paprika
  • Salt to taste
  • Fresh dill and parsley, chopped

Directions

1. Prepare the Vegetables:

• • Heat olive oil in a large frying pan over medium heat.

• • Add the chopped onion and sauté until soft and translucent.
  • Add the diced red and yellow bell peppers and fry for 2–3 minutes.
  • Stir in the diced tomatoes and cook for another 2 minutes.

2. Blanch the Broccoli:

• Steam or blanch the broccoli florets in boiling water for 3–5 minutes until tender. Drain and set aside.

3. Make the Egg Mixture:

• In a bowl, whisk together the eggs, milk, flour, dried garlic, salt, and black pepper until smooth.

4. Assemble the Bake:

• • Preheat the oven to 180°C (350°F).

• • Spread the sautéed vegetables and broccoli evenly in a greased baking dish.
  • Pour the egg mixture over the vegetables.
  • Sprinkle the grated cheese on top.

5. Bake:

• Place the dish in the oven and bake for 40 minutes, or until the top is golden brown and the egg mixture is set.

6. Prepare the Sauce:

• In a small bowl, mix Greek yogurt or sour cream with minced garlic, paprika, salt, dill, and parsley.

7. Serve:

• • Let the bake cool for a few minutes before slicing.

• Serve warm with a dollop of the yogurt sauce on the side.