Green And White Vegetable Bake
A vibrant vegetable bake combining cauliflower, broccoli, carrots, and peppers with cheesy eggs, perfect for brunch or family dinners, offering rich flavors and wholesome ingredients.
Ingredients
- 2 Tbsp. corn oil margarine ⓘ
- 1/2 lb. cauliflower, broken into florets, stems peeled and cut into 1/2-inch pieces ⓘ
- 1/2 lb. fresh broccoli, broken into florets, stems peeled and cut into 1/2-inch pieces ⓘ
- salt and freshly ground pepper to taste ⓘ
- 1/2 lb. carrots, pared and diced ⓘ
- 1 small onion, diced ⓘ
- 1 large red or green pepper, seeded and chopped ⓘ
- 7 eggs ⓘ
- 1 1/4 cups milk ⓘ
- 1 lb. Monterey Jack cheese, grated ⓘ
- 1 1/2 tsp. minced garlic ⓘ
- 1 to 2 Tbsp. soy sauce ⓘ
- 1 tsp. celery seed ⓘ
- 1/2 tsp. dill weed ⓘ
Instructions
- Melt margarine in a medium skillet until foam subsides.
- Add cauliflower, broccoli stems, salt, and pepper; cook over low heat for about 5 minutes, stirring occasionally.
- Add carrots, onion, pepper, cauliflower and broccoli florets; cover and cook until tender, about 10 minutes, stirring occasionally.
- Preheat oven to 350°F.
- Beat eggs and milk in a large bowl.
- Add grated cheese, minced garlic, celery seed, dill weed, and cooked vegetables to the egg mixture.
- Turn the mixture into a lightly greased deep 3-quart baking dish.
- Place the baking dish in a large shallow pan filled with boiling water to a depth of 1 inch.
- Bake until a knife inserted in the center comes out clean, about 50 to 60 minutes.
Nutrition & Diet Analysis (per serving)
738
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).