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