Before I do our green grocery shopping I try to make sure that we have used up all of the veg we have in the house – I really don’t like wasting the sad ones that are left by the end of the week – so many good ways to use them up. As summer arrives, we move away from soup, so this becomes my go-to method for making the most of our veg (and our budget!).
I guess this is not a recipe so much as an idea, because you just adapt it to whatever is left in your fridge. You can even add left over chopped meats, or rice/pasta etc.
Eggs are still out for Miss Ellie, but I really love their flexibility so I tend to eat some form of them on the days when she goes to kindy and this one divides and freezes nicely for easy, healthy lunches.
This is what I used this time (as a rough guide for your quantities)
- 1 large zucchini, grated
- 2 medium carrots, grated
- 16 button mushrooms, grated
- 1 tin kidney beans, drained and rinsed
- 1 tin corn kernels, drained and rinsed
- butternut pumpkin (fist sized)
- cauliflower (small handful)
- 8 eggs
- 1 tsp paprika/chilli powder
- salt and pepper to taste
- 1 tbsp nutritional yeast
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 a few minutes under the grill to brown the top.
Allow to cool for about 10 minutes before cutting and serving.
Makes a large family sized dinner, or about 8 lunch/breakfast servings.
You could use this as a side dish with hot or cold meats too.
Enjoy 🙂
