Servings: 4–6
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Difficulty: Easy
5–6 WW points per serving
Ingredients
Vegetables
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1 cup broccoli florets
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1 cup cauliflower florets
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1 cup carrots, sliced
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1 cup bell peppers (red & yellow), chopped
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½ cup onion, diced
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1 cup cherry tomatoes, halved
Creamy Base
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2 large eggs
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1 cup milk (or evaporated milk for richer texture)
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½ cup Greek yogurt or light cream
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½ tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning or mixed herbs
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½ tsp garlic powder
Cheese Topping
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1–1½ cups shredded mozzarella or cheddar cheese
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2 tbsp Parmesan (optional)
Optional Add-Ins
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Cooked chicken, turkey, or mushrooms
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Chili flakes for heat
Instructions
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Preheat oven
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Set oven to 375°F (190°C).
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Lightly grease a baking dish.
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Prepare vegetables
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Lightly steam or blanch broccoli, cauliflower, and carrots for 3–4 minutes (keeps them tender but not mushy).
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Drain well.
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Assemble vegetables
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Add all vegetables evenly into the baking dish.
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Make creamy mixture
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In a bowl, whisk eggs, milk, yogurt, salt, pepper, garlic powder, and herbs.
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Combine
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Pour the egg mixture evenly over the vegetables.
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Sprinkle cheese generously on top.
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Bake
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Bake uncovered for 30–35 minutes until golden, bubbly, and set in the center.
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Rest & serve
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Let rest 5 minutes before slicing.
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🥗 Nutrition Q/A
Q: Is this healthy?
✅ Yes! Packed with fiber, vitamins, protein, and calcium.
Q: Is it low-carb?
✅ Naturally low-carb and keto-friendly (skip carrots if very strict).
Q: Can I make it vegetarian?
✅ It already is! Add mushrooms or spinach for extra nutrients.
Q: Can I make it dairy-free?
✅ Yes—use plant milk and dairy-free cheese.
⭐ Tips & Tricks
✔ Prevent watery casserole: Drain veggies well before baking
✔ Extra protein: Add cooked chicken or chickpeas
✔ Crispier top: Broil for last 2–3 minutes
✔ Meal prep: Keeps well for 3–4 days in the fridge
✔ Freezer friendly: Freeze before baking or after fully cooked