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Roasted Butternut & Vegetable Bake
Low Carb, Gluten Free, Family Friendly, No Added Sugar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 750 g butternut peeled, deseeded, cut into 3 cm pieces
- 6 zucchini cut into chunks
- 1 large red onion cut into thin wedges
- 2 tbsp olive oil
- 80 g baby spinach
- 90 g feta cheese crumbled
- 8 eggs
- 1/2 cup cream or milk
Instructions
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Preheat oven to 220°C.
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Line a large baking tray with foil.
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Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven.
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Spray a large oven dish with olive oil cooking spray.
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Place vegetables in oven dish and spread out. Toss in spinach.
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Sprinkle evenly with feta.
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In a large bowl, whisk together eggs and milk and season to taste.
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Pour over the vegetable mixture.
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Bake for 30-35 minutes, until set. Set aside for 10 minutes.
Recipe Notes
Serve with a side salad and crusty bread, or with baked fish, chicken or chops for protein options. You could also try leftover baked veggies - or broccoli, peppers and mushrooms. Recipe adapted from Food To Love