Roasted vegetable bake Recipe

(133 ratings)
Sending your rating
  • Healthy
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

35 min

Nutrition per portion

RDA
Calories 197 kCal 10%
Fat 14g 20%
  -  Saturates Arrayg 0%

This quick eggy bake is a steal at just 91p per portion and it’s packed full of vegetables. Vary the vegetables to suit your family’s taste

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 British Lion eggs
  • 3 tbsp chopped flat parsley

Method

  • 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.

  • 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.

More Recipe Ideas

Top Tip

Add bulk with a few potatoes and some flavour with onions