Sweetcorn and Broccoli Slice

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"Another find from "Australian Eggs". The slice can be kept in the fridge for around 4 days. and would be great for the lunch box. I think you could also use some slice spring onion or some roughly chopped baby spinach with or instead of the herbs. Note: Plain flour can be used instead of gluten free flour."

Original is 8 servings


  • Serving Size: 1 (319.2 g)
  • Calories 432.4
  • Total Fat - 25.8 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 929.5 mg
  • Sodium - 538.9 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 2.6 g
  • Protein - 35.4 g
  • Calcium - 223.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat the oven to 180 C and grease a square baking dish with olive oil or butter

Step 2

Drain the corn kernels and set aside; chop the broccoli into very fine florets; almost like a very chunky broccoli rice and roughly chop the herbs.

Step 3

Mix together the corn, broccoli and herbs and cheese and spread mix evenly into the baking dish.

Step 4

Whisk together the eggs, then whisk in the flour, milk and salt and pepper to taste and pour the egg mixture evenly over the rest of the ingredients.

Step 5

Bake for approximately 35 minutes, or until the slice has set and the top is golden brown.

Step 6

Allow to cool slightly before slicing into pieces or squares.


No special items needed.

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