We have a few staples in our house that have been around for donkeys years. We all have them, reliable family favourites that you make time and again. One of our favourites is Egg Slice. I started making it when I was pregnant as freezer meals as it freezes so perfectly and you can pack so much into it. Even when I make it now I usually double up and freeze one for when I can’t be bothered to cook! The vegetable content is dependant on whatever is in my fridge at the time, you can switch out any veggies for your family faves. Usually added to the below I would have capsicum/peppers and zucchini as well.
You will get better taste if you use free range eggs. We are lucky to have 5 chickens on our property who lay the most amazing eggs, Aiden likes to go and collect the eggs before I make it and he often helps as it’s a very quick and easy recipe. It should take no more than 45 mins including the 30 min bake time.
As I’m trying to stay away from higher carbs, I decided to try making it with almond flour instead of plain white flour and low and behold, it was BETTER than the original. WIN! I wrote down the winning recipe straight after dinner, here it is!
Really yummy served with avocado or fresh tomatoes, or side green salad.
Egg & Vegetable Slice
6-8 free range eggs
1/4 cup oil
Roughly 2 cups chopped veggies of any variety.
1/2 cup Brocoli
1/2 cup Cauli flower
1 grated carrot
1/2 tin corn kernals (no sugar added)
1/2 cup almond flour
3/4 teaspoon baking powder
salt and pepper to season
- Preheat oven to 180 degrees celsius, line your dish with baking paper (no mess after!)
- Whisk together wet ingredients
- Combine veges with dry ingredients
- Mix wet ingredients into dry, stir well
- Pour into prepared dish and bake for 30 mins