Cauliflower and Carrot Egg Bake

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, combine the cauliflower florets, diced carrots, and chopped onion. Drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika. Toss until the vegetables are well coated.

3.Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.

4.While the vegetables are roasting, in a separate bowl, whisk together the eggs, milk, and half of the shredded cheese until well combined. Season with a pinch of salt and pepper.

5.Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, transfer the roasted vegetables to a greased baking dish.

6.Pour the egg mixture over the roasted vegetables, ensuring everything is evenly distributed. Sprinkle the remaining cheese on top.

7.Bake in the oven for an additional 25-30 minutes, or until the egg is set and the top is golden brown.

8.Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley if desired, and serve warm.