Roasted Vegetable Bake

Im working on putting some vegetarian meals into my family’s diet and like this one particularly as it can be eaten at breakfast, lunch or dinner. How versatile! This recipe is a bit of a frittata really and includes the goodness of peppers/capsicum, mushrooms and courgettes/zucchini with good old eggs.

And, no, you dont have to be afraid of eggs. The old “3 eggs a week” message I used to trot out when working for the heart foundation many years ago has well and truly been replaced with “eggs are fine” after all the evidence we have gathered in favour of eggs over the years. Eggs are a great source of protein and there is evidence that they help make us feel fuller for the morning when eaten at breakfast. So give this a try, makes a change from the usual..

Roasted vegetable bake (serves 4)

Ingredients

• 1 tbsp olive oil
• 2 small red onions, sliced
• 1 large red pepper, deseeded and cut into chunks
• 150g open cup mushrooms
• 2 courgettes, sliced
• 6 large eggs
• 3 tbsp chopped flat parsley

Method

1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put all the vegetables in a square baking tray or roasting tin, add the oil and salt and pepper and toss well to mix. Roast for 15-20mins or until golden and tender.
2. Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10mins or until the egg is set. Leave to cool in the tin for 5 mins before cutting into wedges and serving warm with salad.