Broccoli, Feta and Potato Egg Bake

Instructions

1. 1

   Preheat the conventional oven to 220°C (425°F), with a rack in the middle. Scrub the potatoes and cut into 1 cm cubes. Cut the broccoli into small, roughly 2 cm florets, thinly slicing any tender stalk.

2. 2

   Put the potatoes in a 33 × 23 cm metal baking dish with a capacity of at least 3 liters. Toss with 20 ml olive oil and half the salt, coating the bottom of the dish as you mix. Spread into an even layer and roast for 30 minutes, stirring after 15 minutes, until tender and lightly golden.

3. 3

   Add the broccoli and remaining 10 ml olive oil to the potatoes. Carefully toss, spread evenly and roast at 220°C (425°F) for another 10 minutes.

4. 4

   Remove the dish and reduce the oven to 180°C (350°F). In a bowl, whisk the large eggs with the milk, remaining salt and black pepper. Crumble in the feta, choosing one labeled suitable for vegetarians, and stir briefly. Pour evenly over the hot vegetables. Wash your hands and clean any surfaces that touched raw egg.

5. 5

   Return the dish to the oven and bake at 180°C (350°F) for 25–30 minutes, until the center is set and a food thermometer inserted into the middle of the egg filling reads at least 71°C (160°F). If necessary, continue baking in 3-minute intervals until that temperature is reached.

6. 6

   Rest for 5 minutes, then cut into four generous portions and serve.