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Preheat your oven to 375°F (190°C).
Peel and dice the potatoes and carrots. Steam or boil them until just tender (about 10 minutes).
Chop the red bell pepper, mushrooms, parsley, and green onions.
In a large bowl, mix flour, baking powder, salt, and pepper.
In a separate bowl, whisk together eggs, milk, and cream. Add garlic and cream cheese, mixing until smooth.
Combine the wet and dry mixtures, then fold in the vegetables.
Lightly grease a baking dish with olive oil. Pour the mixture into the dish.
Bake for 40–45 minutes until golden brown and set in the center.
Let it cool slightly before slicing.
Serving and storage tips:
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