Broccoli And Tomato Egg Bake Recipe

About this recipe

A wholesome and satisfying dinner option featuring tender broccoli, juicy tomatoes, and a creamy cheese sauce, perfect for solution seekers looking for a quick and nutritious meal.

Ingredients

• 100 g Broccoli Florets
• 6 pcs Licious Brown Eggs
• 2.5 Kg Austin Whole Peeled Tomato
• 200 g Old Hill Parmesan Cheese
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 150 g Mooz Cream Cheese
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 14 x 8 1/2-inch glass casserole dish.
2. 2. Steam or boil 500 g of broccoli until just tender but still crisp, then drain well.
3. 3. Arrange the drained broccoli evenly in the prepared casserole dish.
4. 4. In a bowl, beat 2 eggs and pour them evenly over the broccoli.
5. 5. Dice 1 large tomato and spread it along with its juices over the broccoli and eggs.
6. 6. Pour 1 cup of cream cheese over the vegetables, ensuring even coverage.
7. 7. Sprinkle 1/4 cup of grated Parmesan cheese, 1/2 tsp of dried oregano, and 1/2 tsp of salt evenly over the top.
8. 8. Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, or until the top is golden and bubbly.
9. 9. Remove from the oven, let it cool slightly, and serve warm.