In a very exciting development for our family, our biggest boy, Will, can now eat egg, and our littlest dude, George, has been cleared of an egg allergy! Hooray!!!
Sadly, it is still a big no no for Miss Ellie, so our family meals are still egg free, but because they are safe for George, they are now safe for me while I’m breastfeeding!!! I have been making some bulk meals up for my lunch that contain egg. This one was on the menu today …. and will go in the freezer for more lunches through the week. It is delicious although it’s not particularly traditional but it is packed with protein and veg and I love that it is also grain free.
- 1 large zucchini, grated
- 2 medium carrots, grated
- 10-12 mushrooms, grated
- 1 tin kidney beans, drained and rinsed
- 6 eggs
- 1 cup almond meal
- 1/2 tsp paprika
- salt and pepper
I used the food processor to grate my veggies and mushrooms (or go for about speed 6-7 for a few seconds in a Thermal Cooker)
Then lightly beat the eggs (speed 6 for 15 seconds in the Thermal Cooker) and mix all ingredients together.
Pour into a lined baking dish and cook in a preheated oven at 180C for about 45-50 minutes, then 10 minutes under the grill to help set the top.
Serve warm, or allow to cool.
This made 8 lunch serves for me.