As promised, today I am sharing a family favourite recipe of ours. I have been making this recipe since I was pregnant with Aiden. I discovered a similar recipe while on the hunt for freezer friendly meals in my 3rd trimester that I could make in advance, freeze, and whip out when we had a newborn in the house. I made a tonne of this, a delicious meatloaf (I’ll share this at some stage), bacon & egg pie and zucchini slice. My latest adaptation is to make it with almond meal instead of white flour and it turns out beautiful. It’s very quick to make and is loved by kids and adults alike!
I have ended up adapting it over time as it really is changeable to WHATEVER you have available in your fridge, I just put in two cups of vegetables – it doesn’t really matter what they are. It’s perfect for left over roast veggies or steamed veg. The ones I have included in my recipe is my ideal combo, but also consider asparagas, beans or peas. It is also really yum with chicken or salmon added – nothing can ruin this recipe. You’re getting the picture right? We are lucky enough to have chickens laying us fresh eggs daily, it really is so much better with free range eggs.
You can also add half a cup of cheese if you like it cheesy – Bill & Aiden don’t have dairy so we go the dairy free version.
Egg & Vegetable Slice
- Prepare a pie dish or your favourite pirex dish.
Tip! If you line with baking paper you will save a whole lot of mess. Otherwise spray with oil
- Mix together wet ingredients:
6-8 free range eggs
1/4 cup of your favourite oil (I use coconut oil or extra virgin olive oil)
- Mix together dry ingredients:
1/2 cup almond meal
3/4 teaspoon baking powder
Pinch of salt & pepper
2 cups chopped or grated vegetables
– red capsicum
- Combine your wet and dry ingredients, give a quick stir and pour into lined dish.
- Bake at 180 degrees celsius for 30 mins or until cooked through.
- Serve on its own, or top with fresh salmon or green salad.