Name: Vegetable Egg Bake
Ingredients: 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 Cherry Tomatoes; 6 Large Eggs beaten; 1 tsp each Variety of herbs, eg. dill, cumin, turmeric, nutmeg; Black pepper to season

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Vegetable Egg Bake

Delicious bake packed with nutritious vegetables

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Course Main Course

Servings 4

Ingredients

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 Cherry Tomatoes
6 Large Eggs beaten
1 tsp each 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, enough to generously cover the bake.
Add a layer of the beans or chickpeas.
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