Broccoli and green bean bake with cheese

Name: Broccoli and green bean bake with cheese
Ingredients: 1 small broccoli (400 g); 200 g green beans; 5 eggs; 50 ml sour cream; 100 g cheese; 1000 ml water; 1 teaspoon salt; 1/2 teaspoon fine salt; 1/4 teaspoon ground pepper; 1 tablespoon oil; 1 tablespoon breadcrumbs

Children - Broccoli and green bean bake with cheese by Pompilia C. - Recipia

Broccoli and green bean bake with cheese comes out like a soft gratin, with eggs set in sour cream and melted cheese on top. The vegetables cook briefly, then bake in the yena dish (a heatproof baking dish) until the eggs set and the edges brown. I pick small broccoli, compact and green right down to the stem. Prep: 20 minutes. Cooking: 40 minutes. Total time: 60 minutes. Servings: 4. About 305 kcal and 18 g protein per serving.

Ingredients

1 small broccoli (400 g)
200 g green beans
5 eggs
50 ml sour cream
100 g cheese
1000 ml water
1 teaspoon salt
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
1 tablespoon oil
1 tablespoon breadcrumbs

Preparation

1. Break the small broccoli (400 g) into florets. Put 1000 ml water on to boil with 1 teaspoon of salt and boil the broccoli for 5 minutes. 2. Take the broccoli out of the water and, in the same water, boil the washed green beans, trimmed and broken into pieces, for 5 minutes, until soft but still green. 3. Grease the yena dish with 1 tablespoon of oil and dust it with 1 tablespoon of breadcrumbs. 4. Beat the 5 eggs with 50 ml sour cream, 1/2 teaspoon of fine salt and 1/4 teaspoon of ground pepper. 5. Mix the drained broccoli and green beans and put them in the yena dish. Pour the eggs beaten with the sour cream over the top. 6. Put the dish in the oven preheated to 180 degrees C and leave it for 20-25 minutes, until the eggs set and the edges brown. 7. Take the dish out, sprinkle the grated cheese (100 g) over the top and put it back in the oven for 5 more minutes.

Notes

It keeps covered in the fridge for up to 3 days and is reheated in the oven, not the microwave, so it does not go soggy. Contains eggs, dairy and gluten, and for a gluten-free version replace the breadcrumbs with 1 tablespoon of gluten-free breadcrumbs. It looks like an omelette baked in the oven, except you cut it with a spoon and do not flip it. I serve it with a tomato salad and a slice of bread, while it is still warm. If the broccoli is large, the thick florets need two more minutes of boiling, until the stems soften. Bagged green beans are sometimes more fibrous, so check them after five minutes and take them out when they bend slightly. Drain the vegetables well before mixing them with the eggs, otherwise the bake comes out watery.

Frequently asked questions

Which cheese works best?

A firm cheese, such as Penteleu or an Emmental-style cheese with holes, melts nicely and does not turn oily. Smoked cheese gives a strong taste, so only use it if you like that.

Can I use green peas instead of beans?

Yes, in the same amount, but peas only need 3 minutes until they are tender.

Which yena dish should I choose?

A dish of about 20 by 30 cm suits this amount. In a smaller one the layer comes out thick and needs more time in the oven.