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.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the egg mixture. If you want to use different vegetables, asparagus or zucchini can work well as substitutes. For a bit of spice, add some red pepper flakes or a dash of hot sauce. Make sure to taste the vegetable mixture before combining it with the eggs to adjust seasoning.
Serving Suggestions
Slice the vegetable bake into wedges and serve it warm as a main dish or a hearty side. It pairs beautifully with a fresh garden salad or crusty bread. For a complete meal, consider serving it alongside Baked Chicken Breasts In Wine for a delightful contrast in flavors.
Storage & Reheating
To store leftovers, allow the bake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes until warmed through, or microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Green And White Vegetable Bake contains roughly 387 calories, with 11g protein, 73g carbohydrates, and 8g fat. It is an excellent source of vitamin A (231% of the Daily Value), dietary fiber (58% of the Daily Value), and vitamin C (47% of the Daily Value). Note that it is relatively high in sodium, at 1789mg per serving (78% of the Daily Value).
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).
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the vegetable mixture and egg mixture separately a day in advance. Just combine them when you're ready to bake. It may take a few extra minutes in the oven if the mixture is cold from the fridge.
What can I use instead of Monterey Jack cheese?
If Monterey Jack isn't available, you can substitute with Cheddar or Swiss cheese for a different flavor profile. Both options will melt well and complement the vegetables nicely.
Is there a vegetarian alternative for the eggs?
Yes, you can use a combination of silken tofu blended with nutritional yeast as a substitute for eggs. This will help bind the ingredients together while keeping the dish vegetarian.
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).