Barb’s Vegetable Slice
Serves: 8
Prep time: 15 minutes
Cook time: 30-35 minutes
1 serves per portion
Recipe courtesy of Barb McMillan, Dirranbandi Branch
Ingredients:
- 4 eggs
- 3 spring onions, sliced
- ½ cup carrot, grated
- ½ cup zucchini, grated
- 310g can corn kernels, drained and rinsed
- 3 button mushrooms, diced
- ¾ cup reduced fat cheddar cheese, grated
- ½ cup self-raising flour
- ½ cup wholemeal self-raising flour
- 2 medium tomatoes, sliced OR 8 cherry tomatoes, halved
Method:
- PREHEAT oven to 180°C. Line a slice pan with baking paper.
- BEAT the eggs in a large bowl, then stir in the spring onions, carrot, zucchini, corn, mushrooms, and half a cup of cheese.
- ADD the flours to the bowl and fold through until just combined.
- SPREAD the mixture evenly into the prepared pan. Sprinkle with remaining cheese then top with sliced tomato.
- BAKE in the oven for 30-35 minutes or until lightly browned and cooked through.
- COOL before slicing.
What's Great About It:
Packed full of an assortment of different vegetables, this slice is sure to impress your guests with its stunning presentation! It is delicious for breakfast, lunch, or a snack, and is even great for on the go.
