Easy Roast Vegetable Slice  

Serves: 4–6

Prep time: 15 mins
Cook time: 45 mins

Ingredients

  • 2 cups mixed roast vegetables (e.g. sweet potato, pumpkin, zucchini, capsicum, onion)

  • 1 cup baby spinach or kale, roughly chopped

  • 6 eggs

  • ⅓ cup of olive oil

  • 1 cup grated cheese (cheddar or feta work beautifully)

  • ½ cup wholemeal flour (or almond meal for gluten-free)

  • 1 tsp baking powder

  • 1 tbsp olive oil

  • Salt & pepper, to taste

  • Optional add-ins: a sprinkle of herbs (thyme, basil), or a handful of peas or corn

Instructions

  1. Preheat the oven to 180°C (fan-forced). Line a square or rectangular baking dish with baking paper - or alternatively, you can use an air fryer.

  2. Roast the veggies: if you don’t already have some prepped, chop them into chunks, drizzle with olive oil, and roast for 20–25 mins until tender.

  3. In a large bowl, whisk together the eggs, oil, flour, baking powder, salt and pepper until smooth.

  4. Add in the roast vegetables, spinach, and half the cheese. Stir to combine.

  5. Pour into your lined baking dish and sprinkle the remaining cheese on top.

  6. Bake for 30–35 minutes, or until golden and set in the middle.

  7. Cool slightly, then slice into squares. Grab a slice cold or heat up.