Sweetcorn and Broccoli Slice
Recipe: #41568
September 07, 2023
Categories: Snacks, Eggs, Corn, Australian, Baby Shower, Birthday, Brunch, Easter, Fathers Day Game/Sports Day, Mothers Day, Picnic, Oven Bake, Gluten-Free, Kid's Lunches, Herbs, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
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