This is a super speedy meal to make – you can have it for breakfast, lunch or dinner. I make it and divide it into 6 to have on hand for lunches during the week.
- 6 eggs
- 2 tbsp Nutritional yeast
- 1/2 tsp ground chilli
- 2 cups baby spinach (roughly chopped)
- 2 large field mushrooms (diced)
- 1 punnet cherry tomatoes (quartered)
- 1 400g tin corn (drained and rinsed)
- Salt and pepper to taste
Mix together all of the vegetables in a large bowl.
Lightly whisk the eggs, add in the yeast, chilli, salt and pepper.
Combine the egg mix with the vegetables.
Pour into a line baking dish and bake in a preheated oven at 200C for about 25 minutes, then 5 minutes under the grill to help firm up the top.
Serve warm or cold.