This delicious baked vegetable slice recipe is a perfect quick dinner or lunch idea. Serve with your favourite side salad, this recipe is also a great way to use up any dinner or Christmas leftovers.
Ingreadient:
- 350g sweet potato, cut into 3cm pieces
- 1 tablespoon olive oil
- 1 red onion, cut into wedges
- 2 cloves garlic, crushed
- 2 medium zucchini, grated
- 1 cup roasted capsicum strips
- 8 large eggs, lightly whisked
- 3/4 cup Devondale Full Cream Milk
- 80g baby spinach
- 1 cup tasty shredded cheese
- Mixed leaves, to serve
Direction:
- Preheat oven to 200°C. Grease and line a 3.5cm deep, 16.5cm x 26cm (base) slice pan
- Boil, steam or microwave the sweet potato until just tender. Set aside to cool
- Meanwhile, heat oil in a medium sized frypan over medium-high heat. Add onion wedges and fry until soft. Set aside to cool
- In the same pan, add garlic, zucchini and capsicum and fry until soft. Set aside to cool
- In a large mixing bowl whisk eggs, milk and seasoning. Add baby spinach, cooled garlic, zucchini and capsicum mix, followed by the sweet potato, fried onions and cheese
- Bake for 30 mins or until cooked and golden. Allow to cool for 5 minutes before removing from tin
- Serve with mixed salad leaves
