2 cups broccoli, broken into florets
1 cup potatoes, grated
1 cup carrots, grated
½ cup of full cream yoghurt
3 garlic cloves, crushed
1 tbsp salt
½ bunch of fresh parsley, finely chopped, plus extra to garnish
Preheat the oven to 180°C.
In a bowl mix together the eggs, yoghurt, garlic and salt.
Squeeze out and discard all the liquid from the potatoes, then mix with the parsley, carrot and the broccoli florets.
Mix together the egg mixture with the vegetables and pour into a deep baking dish. Cook in the oven for 30-40 minutes, or till cooked and golden on top.
Serve with fresh parsley on top.