Broccoli and Cherry Tomato Casserole
2 servings
30 minutes
Broccoli and cherry tomato casserole is a refined dish of Italian cuisine that combines the freshness of vegetables with the tenderness of a casserole. Broccoli, known for its bright green color and slight bitterness, pairs wonderfully with sweet cherry tomatoes, creating a harmony of flavors. Eggs add lightness and richness to the dish, while aromatic herbs highlight its Mediterranean character. The casserole is delicate, juicy, and very appetizing. It is perfect for a light dinner or lunch and can also be an excellent addition to a festive table. This dish not only delights the palate but also provides benefits due to the vitamins and microelements found in broccoli and vegetables. Its simple preparation method makes it accessible even for those just starting their culinary journey.
1
Wash the broccoli and divide it into florets.
- Broccoli cabbage: 400 g
2
Peel the onion and carrot, grate the carrot on a coarse grater, and chop the onion finely.
- Onion: 1 piece
- Carrot: 1 piece
3
Drop broccoli into boiling salted water, bring to a boil, and cook for 3-5 minutes. The broccoli should not lose its crunch.
- Broccoli cabbage: 400 g
- Salt: to taste
4
Meanwhile, heat olive oil in a pan and sauté the onion and carrot.
- Onion: 1 piece
- Carrot: 1 piece
- Olive oil: to taste
5
In a heat-resistant baking dish, place the sautéed onions and carrots, then top with broccoli florets and cherry tomatoes. Season with salt, pepper, and add herbs.
- Onion: 1 piece
- Carrot: 1 piece
- Broccoli cabbage: 400 g
- Cherry tomatoes: 3 pieces
- Ground black pepper: to taste
- Mixture of herbs: pinch
- Salt: to taste
6
Beat the eggs slightly and pour over the broccoli mixture.
- Chicken egg: 3 pieces
7
Place the broccoli in a preheated oven at 200 degrees. Bake for about 15 minutes.