Enjoy this delicious bake packed with nutritious vegetables which can be served hot or cold. The added turmeric helps to enhance the colour of the eggs. This is a very adaptable dish which is excellent for all meal times and packed lunches too!
Suitable for home freezing.
Did you know – Basil comes from the Latin Basi meaning ‘Godly’.
Nutritional fact – eggs are a great source of protein and useful for vitamin D, choline, and vitamin A.
Scroll down to see the recipe.
Vegetable egg bake
Delicious bake packed with nutritious vegetables which can be served hot or cold.
Servings 4
Equipment
- Oven 200C or Gas mark 6
- 15cm square cake tin lined with parchment paper
Ingredients
- thinly sliced butternut squash or sweet potato skin on
- Half small tin butterbeans or chickpeas drained
- 1 large handful spinach or basil leaves
- 1 sliced courgette
- 1 large handful halved cherry tomatoes
- 6 large eggs beaten
- 1 tsp each variety of dried herbs, eg. dill, cumin, turmeric, nutmeg you an use fresh if you wish
- Black pepper and tamari to season
Instructions
- Preheat oven at 200C or gas mark 6.
- Prepare a 15cm square tin with baking parchment –coming up the sides to lift out easily.
- Create your first layer with the butternut squash or sweet potato, enough to generously cover the tin. Drizzle with olive oil.
- Add a layer of the beans or chickpeas.
- Make your third layer the spinach or 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. 30 minutes or until set.