This veggie casserole recipe with broccoli, potatoes, and cherry tomatoes is a weekend favorite! Easy, healthy, and perfect for vegetarian or diabetic-friendly diets.
Ingredients
4 medium potatoes, peeled and sliced
1 medium broccoli head, cut into florets
1 cauliflower head, cut into florets (optional for added nutrition)
2 teaspoons salt, divided
1 onion, diced
1 large carrot, shredded or sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, chopped
2 small green peppers, chopped
A handful of cherry tomatoes, halved
4 large eggs
1/2 cup low-fat milk (or almond milk for a lighter version)
1/2 cup shredded reduced-fat mozzarella cheese
1 teaspoon Italian seasoning (optional)
Black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
Prepare the vegetables:
Boil the potato slices, broccoli florets, and optional cauliflower in a pot of salted water for 5–7 minutes until slightly tender. Drain and set aside.
In a skillet, heat olive oil over medium heat and sauté the onion, garlic, carrot, and bell peppers until softened.
Assemble the casserole:
Layer the boiled potatoes at the bottom of the casserole dish.
Add the sautéed vegetables on top, followed by the cherry tomatoes.
Make the egg mixture:
In a mixing bowl, whisk together the eggs, milk, 1 teaspoon of salt, Italian seasoning (if using), and a pinch of black pepper.
Pour the mixture:
Pour the egg mixture evenly over the vegetables in the dish.
Top with cheese:
Sprinkle the shredded mozzarella cheese on top.
Bake the casserole:
Place the dish in the oven and bake for 25–30 minutes, or until the eggs are set and the top is golden and bubbly.
Serve and enjoy:
Let the casserole cool for 5 minutes before serving. Enjoy this wholesome and flavorful veggie dish!
