Broccoli Casserole with Bell Pepper
Broccoli and eggs provide fiber and protein, while bell pepper adds moisture and vitamin C. The cheese custard bakes into a tender center with a browned surface.
Divide the broccoli (400 g) into florets and fry it in the olive oil (30 g) for 3 minutes. Transfer the broccoli to a baking dish.
Cut the bell pepper (400 g) into rings within 5 minutes and arrange them over the broccoli.
Grate the hard cheese (150 g). Whisk the eggs (100 g) with the unsweetened almond milk (480 g) and almond flour (16 g) for 4 minutes.
Add the cheese, table salt (3 g), and black pepper (1 g), then stir the custard for 5 more minutes.
Pour the egg-and-cheese mixture over the vegetables and bake at 180 °C for 20 minutes until set.
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