Ingredients:
Potatoes: 2 large, peeled/diced
Carrot: 1, peeled/diced
Cauliflower: 1 small, florets
Broccoli: 1 small, bite-sized florets
Salt: 1 tbsp + more to taste
Leek: 1, thinly sliced
Olive Oil: 7 tbsp, divided
Bell Pepper: 1, diced
Eggs: 3
Milk: 200 ml (⅔ cup)
All-Purpose Flour: 130 g (1 cup)
Black Pepper: To taste
Dried French Herbs: 1 tsp
Shredded Cheese: 150 g (5 ounces)
How to Make:
Preheat Oven: 180°C (350°F). Grease a baking dish.
Blanch Veggies: Boil potatoes, carrot, cauliflower, broccoli (5-7 mins). Drain.
Sauté: Cook leek and bell pepper in 2 tbsp oil until golden.
Batter: Whisk eggs, milk, 5 tbsp oil. Add flour, herbs, salt, pepper.
Assemble: Mix veggies in dish, pour batter, top with cheese.
Bake: 40-45 mins until golden.
Serve: Let cool slightly, enjoy with your favorite sauce or as is!
