Baked Vegetable Slice
Recipe: #39996
January 10, 2023
Categories: Breakfast, Eggs, Onions, Sweet Potato/Yam, Australian, Easter Picnic, Oven Bake, Gluten-Free, Vegetarian, Kid's Lunches, more
"I got this recipe from "Foodbank Australia" who provide food relief to more than a million people each month. This is a great recipe to use up any leftovers in the fridge. Serve with salad of mixed salad leaves this is a quick and easy meal."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (231.9 g)
- Calories 243.8
- Total Fat - 11.3 g
- Saturated Fat - 4.3 g
- Cholesterol - 219.4 mg
- Sodium - 242.7 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 2.9 g
- Sugars - 3.1 g
- Protein - 14.9 g
- Calcium - 233.9 mg
- Iron - 2.5 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Grease and line a 3.5cm deep, 16.5cm x 26cm (base) slice pan.
Step 3
Boil, steam or microwave the sweet potato until it is just tender and set aside to cool
Step 4
Meanwhile, heat oil in a medium sized fry pan over a medium-high heat. Add onion wedges and fry until soft and set aside in a bowl to cool.
Step 5
Using the same pan, add the garlic, zucchini, thyme if using and capsicum and fry until soft and set aside to cool
Step 6
In a large mixing bowl whisk eggs, milk and seasoning. Add baby spinach, cooled garlic, zucchini and capsicum mix, followed by the sweet potato, fried onions and cheese.
Step 7
Bake for 30 mins or until cooked and golden.
Step 8
Allow to cool for 5 minutes before removing from tin.
Step 9
Serve with salad or salad leaves.
Tips
No special items needed.
0 Reviews
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