Cook the Potatoes:
Place the diced potatoes in a pot of water with 1 teaspoon of salt.
Bring to a boil and cook until the potatoes are tender (about 10-15 minutes).
Drain the potatoes and set them aside.
Cook the Broccoli:
In another pot, bring water to a boil with 1 teaspoon of salt.
Add the broccoli florets and cook for 3-5 minutes until just tender.
Drain the broccoli and set aside.
Sauté the Vegetables:
In a large skillet, heat some olive oil over medium heat.
Add the diced onion and carrot, and sauté until they start to soften, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the diced red and green peppers to the skillet and cook until all the vegetables are tender, about 5 more minutes.
Combine and Bake:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked potatoes, broccoli, sautéed vegetables, and cherry tomatoes.
In a separate bowl, beat the eggs, then pour them over the vegetable mixture. Stir to combine everything well.
Grease a baking dish with olive oil and transfer the vegetable mixture into the dish.
Bake in the preheated oven for 25-30 minutes, until the eggs are set and the top is slightly golden.
Serve:
Let the casserole cool for a few minutes before serving.
Enjoy your delicious cauliflower and broccoli casserole!
Let me know if you need any modifications or have any questions!
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