This is such an easy way to get in some extra veggies. It’s fast to make, really flexible and works well to use up veggies that might otherwise be past their best.

It does contain egg so this is not a meal that we can eat as a family … but the biggest little one loves to take it in his lunchbox and I like it on standby in the freezer for days when I’m really rushed and need to grab something to take to work for breakfast.

• 8 eggs
• 1/4 cup olive oil
• 1 cup SR flour (we use spelt or GF)
• 1/2 cup nutritional yeast
• 4 cups chopped/grated veggies*
• 1/3 cup hemp seeds (optional)
• 1/2 tsp of salt and 1 tsp of mixed Italian Herbs
• OPTIONAL: 1 cup grated cheese

*We use up what we have in the fridge. Mostly it is a mix of carrots, zucchini, corn but often we chuck in capsicum, pumpkin or event asparagus and sliced mushrooms.

Place flour, nutritional yeast, salt and dried herbs in a large bowl and use a whisk to combine evenly.

Add in grated/chopped veggies and seeds.

Fold through veggies and seeds so that they are evenly coated in the flour mix.

In a separate bowl, beat together the eggs and the oil.

Pour the wet mix into the veggie mix and fold through until there is no dry flour visible.

Pour into a lined baking dish, smooth out and place into a preheated moderate oven for about 40 minutes or until cooked through.

Eat warm, or slice and freeze.

Serves 8

Enjoy 🙂