A perfect protein packed slice filled with antioxidant rich colourful vegetables. Being nut free, it is perfect for school lunches. Serve warm with a garden salad or pack cold for work or school. Feel free to mix and match your vegetable choice to use up whatever you have on hand.
what you need
6 free range organic eggs, lightly beaten
1 red onion, finely sliced
3 gloves garlic, crushed
10 – 12 cherry tomatoes, halved
6-8 button mushrooms
2 cups of baby spinach leaves
1 medium eggplant, cubed
1 zucchini, cubed
1 small sweet potato, peeled and cubed
½ cup fresh parsley, finely chopped
2 Tbs olive oil
4 Tbs coconut flour
4 slices nitrate free bacon, chopped (optional)
75g goat’s cheese
1 teaspoon sea salt
what to do
Preheat oven to 180°C fan forced. Grease a rectangular baking dish and set aside. Line a large baking tray with baking paper.
Combine the eggplant, sweet potato, zucchini and 1 tbsp of olive oil in a bowl. Mix well until coated with oil. Place onto the baking tray on a single layer.
Place into the oven and bake for approximately 30 mins until lightly browned. Once cooked, remove from oven and allow to cool slightly whilst preparing the remainder of the dish.
Heat remainder of the olive oil in a frying pan over medium heat and sauté onions and garlic for 1-2 minutes until fragrant. Then add cherry tomatoes and mushrooms and continue to cook, whilst stirring, until softened. Remove from heat and allow to cool slightly.
Mix all ingredients in a large bowl until well combined.
Pour mixture into baking dish and smooth top to even.
Bake for 40 minutes until cooked through and lightly browned on top.
Cool thoroughly before slicing into lunch box sized portions.
If dairy free, remove the goats cheese.
Goats cheese can also be replaced with a cup of grated organic cheddar cheese or ½ cup fried sheep’s haloumi chunks.
You can add other vegetables to the mix-try roast carrot, red capsicum, roasted pumpkin. You could also grate your carrot and zucchini instead of roasting beforehand.