For the Vegetable Base
2 cups broccoli florets
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
1 small red onion, chopped
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
For the High-Protein Mediterranean Custard
5 large eggs
1 cup plain Greek yogurt (0% or 2%)
½ cup low-fat cottage cheese
½ cup crumbled feta cheese
½ cup shredded mozzarella or Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill (or 1 teaspoon dried)
Zest of ½ lemon
Optional: 1 scoop unflavored whey protein isolate for an additional protein boost
Instructions
Preheat the Oven
Preheat your oven to 190°C (375°F).
Lightly grease a 9×13-inch (23×33 cm) glass baking dish with olive oil.
Prepare the Vegetables
In a large bowl, toss the broccoli, cauliflower, cherry tomatoes, bell pepper, and red onion with olive oil, oregano, thyme, smoked paprika, salt, and pepper.
Spread the vegetables evenly in the prepared baking dish.
Make the High-Protein Custard
In a mixing bowl, whisk together the eggs, Greek yogurt, cottage cheese, feta, and mozzarella until smooth.
Add garlic, parsley, dill, and lemon zest. Mix well.
If using protein powder, whisk it in until fully incorporated.
Assemble the Casserole
Pour the custard mixture evenly over the vegetables.
Gently shake the dish to ensure the mixture settles between the vegetables.
Sprinkle a little extra mozzarella or Parmesan on top for a golden crust.
Bake
Bake for 35–40 minutes, or until the casserole is set in the center and the top is golden brown.
Allow it to rest for 10 minutes before slicing to help it firm up.
Serve
Garnish with additional fresh parsley or dill.
Serve warm as a main dish or a hearty side.