Vegetable Bake
Course: Breakfast, Lunch, DinnerCuisine: Gluten Free, VegetarianDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesMeat doesn’t always have to be the star ingredient in a dish and our vegetable bake proves just that! Made with a variety of delicious vegetables, it’s a simple and healthy meal that will go down a treat with the whole family.
Ingredients
1 tbsp olive oil
2 small red onions, sliced
1 large red pepper, deseeded and cut into chunks
150 g open cup mushrooms
2 courgettes, sliced
6 eggs – Size 7
3 tbsp chopped Italian parsley
Directions
- Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put all the vegetables in a square baking tray or roasting tin, add the oil and salt and pepper and toss well to mix. Roast for 15-20mins or until golden and tender.
- Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10mins or until the egg is set. Leave to cool in the tin for 5 mins before cutting into wedges and serving warm with salad.
Notes
- Credit: British Egg Industry Council