This recipe is a healthy way to end the week and use up your leftover vegetables.
Ingredients
- 5 eggs
- 1/2 cup vegetable oil
- 1 cup self-raising flour, sifted
- 1 cup grated tasty cheese
- 1 carrot, peeled, grated
- 1 zucchini, trimmed, grated
- 4 green onions, finely chopped
- 150g butternut pumpkin, peeled, cut into 1cm cubes
- 4 cup mushrooms, chopped
- 1/4 cup flat-leaf parsley leaves, chopped
Method
- Step 1Preheat oven to 190°C. Grease a 4cm deep, 20cm (base) square baking dish.
- Step 2Whisk eggs and oil together in a jug. Combine flour, cheese, carrot, zucchini, green onions, pumpkin, mushrooms and parsley in a large bowl. Season with salt and pepper. Add egg mixture and stir to combine.
- Step 3Spoon vegetable mixture into prepared dish. Smooth surface. Bake for 40 to 45 minutes or until golden and set. Stand for 10 minutes. Cut into squares. Serve hot or cold.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1800 kj
Energy
31g
Fat Total
9g
Saturated Fat
3g
Fibre
17g
Protein
196mg
Cholesterol
369.9mg
Sodium
3g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
You could use leftover cooked meat and vegetables in this recipe.
- Author: Dianne Thorgood, Woollongong NSW (reader recipe)
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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