Ingredients
- 5 eggs
- freshly ground or cracked black pepper
- 1 large zucchini, grated
- 3/4 lb peeled and grated carrot, sweet potato or pumpkin
- 1½ cups drained canned corn kernels or frozen peas
- 1 medium brown onion, peeled and diced
- 2 teaspoons dried mixed herbs
- ¾ cup wholemeal self-raising flour
- 1 cup reduced-fat grated cheddar cheese
- olive or canola oil spray
- 3 large tomatoes, thinly sliced (optional)
- green side salad, to serve
Method
- Preheat oven to 200°C or approx 375 degrees F.
- Whisk eggs in a medium jug, season with black pepper and set aside.
- In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined.
- Spray a large baking dish with oil. Pour in zucchini mix and flatten with a spoon. Cover with tomato slices arranged in a single layer.
- Bake for 40-45 minutes or until firm and golden brown.
- Rest in the pan for 10 minutes before cutting into 6 slices.
- Serve with a green side salad.
Hint
Serve hot or cold, a healthy favorite for toddlers, children and adults alike. Great to take on a picnic, served as a finger food cut into small squares.