Loaded Broccoli & Vegetable Bake

Loaded Broccoli & Vegetable Bake

Prep time: 15 mins | Bake time: 30–35 mins | Servings: 6–8

Ingredients

For the Vegetable Mix:

• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 medium yellow or red bell pepper, diced
• 1 medium carrot, grated
• 1 small yellow onion, finely diced

For the Creamy Herb Batter:

• 4 large eggs
• 1 cup (240ml) milk or heavy cream
• ½ cup (120g) sour cream or plain Greek yogurt
• ⅓ cup (40g) all-purpose flour (or gluten-free flour blend)
• 1 tsp baking powder
• 2 cloves garlic, minced
• 2 tbsp fresh dill or parsley, finely chopped
• 1 ½ cups (150g) shredded mozzarella or cheddar cheese (divided)
• Salt and black pepper, to taste

Instructions

1. Prep the Veggies

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch glass baking dish.
2. Combine the chopped broccoli, halved cherry tomatoes, diced bell pepper, grated carrot, and onion in a large bowl.
3. Transfer the colorful vegetable mix into your prepared baking dish, spreading it out evenly.

2. Make the Creamy Batter

1. In a separate mixing bowl, whisk together the eggs, milk, sour cream, garlic, fresh dill (or parsley), salt, and black pepper until completely smooth.
2. Whisk in the flour and baking powder until smooth and free of lumps.
3. Stir in 1 cup of the shredded cheese into the batter mixture.

3. Assemble & Bake

1. Slowly pour the creamy egg-and-herb batter all over the vegetables in the baking dish, letting it soak down into the gaps.
2. Sprinkle the remaining ½ cup of shredded cheese across the top.
3. Place in the oven and bake for 30 to 35 minutes, or until the top is bubbly and golden, and the center is fully set.
4. Allow it to cool for 10 minutes before scooping and serving warm!