Fluffier Than an Omelet: The Guilt-Free Mediterranean Veggie Bake You’ll Want to Make Every Night

For those sticking to healthy lifestyle, it’s pretty hard to find some dinner recipe that won’t make them suffer from hunger just one hour after eating. However, the problem was seemingly solved with the invention of this veggie bake recipe: made of eggs and vegetables only, it’s rich in protein and will make you feel full right until the time for breakfast comes.

Here’s what you need: 200 g of zucchini, 1 carrot, 1 onion, 1 bell pepper, 1 tomato, 2 eggs, 50 g of 1% milk, 50 g of cheese, salt, pepper and fresh herbs to taste.

Cut the vegetables thinly; this is important to ensure they cook evenly. Slice the carrots and zucchini into rounds, the onion into quarter-rings, the bell pepper into strips, and the tomatoes into rounds. Place the vegetables in layers in a baking dish, lightly seasoning each layer with salt and pepper, and bake in the oven for about 15–20 minutes at 200°C until the vegetables are tender.

While everything is baking, whisk the eggs with the milk, adding a pinch of salt and pepper. When the vegetables are ready, remove the baking dish, sprinkle with herbs, pour the egg mixture over the top, and spread the grated cheese on top.

Put it back in the oven for a few more minutes, until the egg mixture sets and the cheese melts. Let it cool slightly.