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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Great to take on picnics with some crusty bread and a salad, or to pack in lunchboxes. Feel free to use up any leftover roast vegetables in this! Ingredients:
500 g zucchini, sliced thickly |
500 g pumpkin or 500 g sweet potatoes, cubed |
1 tablespoon olive oil |
1 garlic clove, crushed |
1/2 cup mixed fresh herbs, roughly torn |
8 free range eggs |
1/3 cup skim milk |
salt and pepper |
Directions:
1. Preheat oven to 180 degrees Celcius.
2. Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
3. Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
4. Return to the oven for 40 minutes, covering top with foil after 20 minutes.
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