Low-calorie vegetable casserole with cauliflower and broccoli
6 servings
60 minutes
Low-calorie vegetable casserole with cauliflower and broccoli is a refined dish of European cuisine designed for those who appreciate taste and care about health. This recipe combines the tender texture of broccoli and cauliflower with the brightness of bell pepper and celery. Carrots add a light sweetness, while the milk-egg mixture with cheese creates a soft, slightly airy consistency reminiscent of an omelet. The dish is baked until an appetizing golden crust appears, giving it a special charm. Perfect for a light dinner or diet lunch, it can be served as a standalone dish or as an addition to the main meal. Rich in vitamins and proteins, it is not only tasty but also nutritious, making it an excellent choice for healthy eating enthusiasts.
1
Put broccoli and cauliflower in boiling water and cook for 3 minutes (when the water boils again). Then drain in a colander and rinse with water.
- Frozen broccoli: 400 g
- Frozen cauliflower: 400 g
2
Grate the carrot on a coarse grater, and chop the bell pepper and celery.
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Celery stalk: 4 pieces
3
Beat the eggs with a blender, then add milk, salt, and pepper to taste. Grate the cheese and add it to the milk mixture.
- Chicken egg: 4 pieces
- Milk: 300 ml
- Cheese: 200 g
4
Preheat the oven to 180 degrees. Grease a baking dish with a little oil, add all the vegetables, and pour in the milk mixture. Bake for about 45 minutes. The milk mixture should turn into an omelet and the cheese should be covered with a golden crust.
