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Summer veggie slice

Summer veggie slice

summer-veggie-slice

5 serves

20 m

30 m

Ingredients

  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 large red capsicums, halved, seeded, thinly sliced lengthways
  • 2 large zucchinis, grated
  • 150 g trimmed kale, chopped
  • 12 eggs
  • ¼ cup reduced fat milk
  • ¼ cup parsley, finely chopped
  • 40 g reduced fat feta, crumbled

Method

Step 1

Preheat oven to 160 °C. Line a 6 cm-deep x 22 cm x 32 cm rectangular baking dish with baking paper and spray with olive oil.

Step 2

Heat olive oil in a large, deep frying pan over medium heat.

Step 3

Stir-fry onion and garlic for 4-5 minutes or until softened.

Step 4

Add capsicum and zucchini, cook, stirring for 2 minutes. Add the kale and cook, stirring for 1-2 minutes, or until wilted. Set aside to cool.

Step 5

Whisk eggs, milk and parsley in a large bowl.

Step 6

Scatter the vegetables in the baking tray, and then pour egg mixture over the vegetables. Sprinkle the crumbled fetta evenly.

Step 7

Bake for 30-35 minutes or until golden and set. Cut into 5 slices.

Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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