I was taught this broccoli recipe at a Spanish restaurant!

I was taught this broccoli recipe at a Spanish restaurant! https://youtu.be/Zu3IydiX0HE
🥦 Today we’re making an incredibly delicious and hearty vegetable casserole with broccoli, potatoes, mushrooms, and fresh herbs! This recipe perfectly combines the tenderness of baked vegetables, the creaminess of the yogurt-egg mixture, and the golden cheesy crust on top. Each bite is full of rich flavor — soft potatoes, juicy mushrooms, and perfectly cooked broccoli create a balanced and satisfying texture.
The casserole turns out crispy on the outside and creamy inside, filling your kitchen with a cozy, mouthwatering aroma. It’s an ideal dish for a family dinner or lunch — light, nutritious, and comforting at the same time. You can serve it as a main course or as a side dish for meat, chicken, or fish — it goes perfectly with everything.
Broccoli and mushrooms bring in a boost of vitamins, fiber, and antioxidants, while the yogurt and eggs make the filling tender and protein-rich. This dish is a wonderful way to add more vegetables to your diet without sacrificing taste.

🔥 Crispy on top, soft and creamy inside.
🥄 Easy to make — just mix everything and bake!
📌 It’s vegetarian, but even meat lovers will love it.

👉 Watch the video till the end — I’ll show you how to serve this casserole with a refreshing yogurt and herb sauce.
If you’d like to try a version with cauliflower or chicken, let me know in the comments
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📌 RECIPE AND INGREDIENTS:
Ingredients:
1 broccoli
3 potatoes
2 tsp butter
1 onion
1 red bell pepper
6 mushrooms
Salt, black pepper, dried garlic, rosemary
3 eggs
200 g Greek yogurt or sour cream
100 g flour
Mozzarella for topping
Dill

Preparation:
Cut the broccoli into florets, boil for 2–3 minutes in salted water with a little milk. Let it cool.
Dice the potatoes and fry them in butter with spices until golden brown.
Sauté onion, red pepper, and mushrooms until soft.
Combine all the vegetables in a baking dish.
In a separate bowl, whisk the eggs, add yogurt, flour, and dill.
Pour the mixture over the vegetables and sprinkle with grated mozzarella.
Bake at 180°C (350°F) for about 30 minutes, until golden and fragrant.
Serve with a light salad or yogurt sauce — it’s perfect for any occasion!
✨ Your perfect dinner is ready!
Aromatic, hearty, and healthy — this casserole will win everyone’s heart.

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#Fresh_Recipe #Recipe #broccoli

Tonight we turn modest broccoli and potatoes 
into a satisfying bake using one simple trick. I start with a dense, green head of broccoli, 
holding it by the stem and letting the knife follow the natural seams so bite-sized florets 
fall away. What city are you watching my recipes from? Write in the comments! A large 
saucepan waits; the florets slide in, and I cover them with just enough cold water 
to touch the tops. A light sprinkle of salt, then a small splash of milk — a café trick I 
discovered that keeps the green vibrant and the flavor mild. Heat is gentle; two to three quiet 
minutes is all this needs. When the color is rich and a fork meets moderate resistance, you’re done.
While the pot is heating, I scrub three potatoes and cut them neatly into small cubes so they cook 
evenly. A quick rinse removes surface starch, then I pat dry; dry sides mean better browning 
later. My husband applauds tiny cubes because they create extra crust; I like a little larger 
for a creamy inside. Which team are you on. Tell me in the comments, and if you’re new here, 
subscribe so you can find this cozy kitchen again. Back to the pot: broccoli is bright and 
cooked. I spoon it out with a slotted spoon, spread it on a tray, and let the steam drift off 
so the bite stays nice. If I’m planning ahead, I chill it for a bit to lock in that color. The 
kitchen already smells clean and sweet — the kind of smell that calls my beagle to sit 
beside my feet like a little inspector. I set a skillet over medium and melt a small pat 
of butter until it turns glossy but not brown; this will be the landing pad for our potatoes in 
the next step. Little choices like these — gentle heat, dry cubes, patient stirring — are 
what make simple ingredients taste like comfort. Stay with me: we’ll build golden 
edges, fold in soft vegetables, and bring everything together into one friendly bake.
The butter is gleaming and the pan hot, and I add the potato cubes in a single 
layer. A light sprinkling of salt comes next, followed by a grind of black pepper for warmth. 
I add a bit of dried garlic and brush it across the surface so that it opens up in the heat 
without turning bitter. If the pan is dry I add a teaspoon of oil instead of more butter so 
nothing burns. My beagle now sits at my feet like a little inspector waiting for the cook’s share.
I keep the heat at medium. Patience does the work. The cube’s color, I flip again, then rub a 
pinch of dried rosemary between my fingers and let the oils awaken before it hits the 
pan. The kitchen is warm with aroma. I nibble one corner to check the seasoning and smile. 
When centers are softening and edges crisping, I nudge the potatoes into a baking dish 
and spread them out in an even layer so they’ll stay crunchy while we get the topping 
ready. If one breaks, that’s the cook’s tax. Back to the board for the sweet side of 
savor. I halve an onion pole to pole and slice into neat half rings. Keeping the root 
end on for the first cuts makes the arcs tidy. I separate the strands with my fingers so they 
cook evenly. A small amount of olive oil in the pan and then the onion. Medium heat again. I stir 
just enough to keep it moving and let the natural sweetness emerge without rushing to brown. If 
your eyes sting, refrigerate the onion for ten minutes or chop while holding your breath.
This is the calm middle of the recipe. The potatoes sit patiently, the onion mellows, and 
the house acquires the understated dinner scent that attracts everyone to the kitchen. Tell me in 
the comments whether you like your potatoes tiny and extra crunchy or a little bigger with a soft 
center. And if you’re new here, subscribe so that you can find this cozy kitchen again. In a minute 
we’ll add bright pepper, then mushrooms, and fold this mellow mixture back over the golden potatoes.
The onions are sweet and soft, so I add a splash of color. I drop a thinly sliced and ribboned red 
pepper into the center of the pan first where it’s hottest, then fold it through so it stays bright 
but still picks up a subtle sheen on the edges. I spread everything out into one layer and let the 
steam escape; that’s where the subtle sweetness comes through. If the surface is dry, I add a 
teaspoon of water instead of more oil and hear the fond release cleanly. My daughter always says that 
this step smells like summer, and she’s right. While the pepper softens, I brush a handful of 
mushrooms and slice them so they still have a bit of bite. They go in with a little clearing in 
the middle so the first contact is direct heat, not steam, then I draw the onions and pepper back 
over them. The mushrooms yield a sip of juice; A soft sprinkle of seasoning across the 
whole pan rather than a heap in one spot, then another minute or two of casual frying so 
the spices bloom and the vegetables become friends with each other. Tiny choices like spacing and 
gentle heat make simple ingredients taste special. In the next beat we’ll fold this savory 
mixture over the golden potatoes, tuck in the green florets, and whisk a quick creamy 
batter that bakes into a tender, sliceable top. Now the green. The broccoli, having cooled, 
falls in and I slide some of the florets down the sides so that each slice is colored. If one 
looks too big I halve it for a neater serve. Now it’s time for the creamy base. Three eggs get 
dumped into a bowl and a tiny pinch of salt stirs them awake. I beat in small circles just until 
the surface evens out and a thin ribbon falls back and disappears. Next comes Greek yogurt 
or sour cream, two spoonfuls by weight that are more generous than modest, and the texture 
turns pale and soft. My husband says this is the step where comfort comes into the kitchen.
Flour snows in. I take it in in two or three dustings and whisk in from the sides so that no 
dry pockets hide in the bottom. What I am looking for is a pourable batter that drops from the spoon 
in an unbroken ribbon, neither thick, nor thin. If it is too heavy I thin it out with a splash of 
milk; if it is too thin I give it a minute’s rest. My last flourish here is dill. I shave it thinly 
so that the green specks distribute evenly and the flavor isn’t overpowering. I fold it through 
with a spatula until the top is evenly speckled. Friends, help out my channel with a like if these 
small tips make cooking less stressful, and tell me what city you’re watching from. Next beat we’ll 
spoon this creamy batter over the vegetables, add a gentle snowfall of coarsely grated 
mozzarella, and the oven will do the rest. I mix the batter once again and let it sit 
a moment so tiny bubbles come to the top. Cheese is our subtle finale before the 
oven. I grate a block of mozzarella on the coarse side so it melts in loose strands 
instead of thick blobs. If the cheese is warm, five minutes in the fridge keeps the shreds 
tidy. I sprinkle a light dusting from edge to edge and leave a fingertip of space along the 
rim so the sides set clean and lift easily later. Into the oven it goes on the middle 
shelf on even heat. I close the door gently and set the timer for thirty minutes.
The timer sings and the kitchen is warm and fragrant. I place the dish on a rack for a minute 
so the steam settles and each slice holds neat on the plate. The top is a little blistered, the 
herbs stick out like green confetti, and the vegetables still look like themselves. I cut into 
a square and the inside is tender but not dense, exactly what I require of a weeknight bake. We 
carry it to the table, our beagle performs his absolute best polite sit, and someone always asks 
for seconds. Enjoy, friends, and before you go let me know what city you are watching from and how 
many points out of ten you would give this recipe.