Penny Brohn UK

Help change life with cancer. For good

Vegetable Egg Bake

Vegetable Egg Bake

Vegetable Egg Bake

Delicious bake packed with nutritious vegetables
Course Main Course, Side Dish

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.
Keyword bake, eggs, vegetables

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