Broccoli and Cauliflower Bake

Serves 4–6

• 2 t. oil
• 2 medium onions, diced
• 2 medium zucchini, peeled and sliced thin
• ½ bag frozen broccoli florets
• ½ bag frozen cauliflower
• 5 eggs or 7 egg whites
• 1 cup cottage cheese
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup shredded yellow cheese

Method

Heat the oil in a frying pan over a medium flame. Add the onions and saute them for 15 minutes, until they are light brown. Layer in the zucchini and then the broccoli and cauliflower. Cover the pan and let the vegetables steam for 10 minutes. Transfer everything to a large bowl. Preheat the oven to 325˚F / 170˚C.

Add the eggs, cottage cheese, salt, and pepper to the vegetables in the bowl. Mix this well and place half of this mixture into a large casserole dish. Sprinkle with half of the shredded cheese. Then pour in the rest of the mixture. Cover the dish loosely with foil and bake for 45 minutes. Remove the cover and sprinkle the rest of the cheese on top. Continue baking for another 15 minutes, until the cheese is melted and bubbling. Serve immediately.