Vegetable Egg Bake
Delicious bake packed with nutritious vegetables
Ingredients
- 1 Large handful Thinly sliced butternut squash or sweet potato
- Half Small tin Butterbeans or Chickpeas
- 1 Large Handful Spinach and Basil leaves
- 1 Sliced courgette
- 1 Large Handful Halved Tomatoes
- 6 Large Egg,s beaten
- 1 tsp Variety of herbs, eg. dill, cumin, turmeric, nutmeg
- Black pepper to season
Instructions
- Preheat oven at 200 c or Gas 6
- Prepare a 15cm square tin with baking parchment –coming up the sides to lift out easily and serve rustically.
- Create your first layer with the butternut squash or sweet potato
- Add the beans or chickpeas on top
- Make your third layer the spinach and basil leaves
- Cover with the sliced courgette
- Dot the halved tomatoes on top
- Mix the herbs with the beaten eggs
- Pour the egg mixture into the tin and allow it to dribble through the layers
- Bake in a hot oven for approx. 45 minutes or until set
Notes
Serve warm or cold.