Rainbow Vegetable Slice
This is such a great way to incorporate lots of vegetables into your diet. Especially if you have children this is a great recipe to ensure they are eatinga variety of vegetables by enjoying many of the 'colours of the rainbow.'
Servings 6
Ingredients
- 7 large Eggs , whisked
- 2 cups packed Baby Kale or wilted Kale Leaves, finely shredded*
- 2 medium Carrots, grated
- 1 large Zucchini, grated
- 1 small Red Capsicum, diced
- 4 Spring Onions, chopped
- 4 cloves Garlic, crushed
- 1/2 cup Fresh Herbs of choice (e.g Parsley) or 2 tablespoons Dried Herbs
- 1 tablespoon extra virgin olive oil
- 5 tablespoons Coconut Flour
- Pinch sea salt
- Black Pepper
Instructions
- Pre-heat fan-forced oven to 180°C.
- In a mixing bowl combine eggs, vegetables, garlic, herbs and olive oil until well combined.
- Add coconut flour and salt and pepper and mix to combine well.
- Spoon mixture into a lined or greased baking dish.
- Bake in pre-heated oven for 35-45 minutes or until cooked through and golden on top.
- Allow to slightly cool and slice into portions. Serve warm or chilled.
Notes
Serving Suggestions:
- To serve as a meal serve with a side of fresh dressed salad greens or cooked greens.
- Serve with a dollop of Dairy Free Basil Pesto.
- Parsley is a great mild herb for children but you can choose any of your favourite herbs.
- You can substitute spring onions for 1/2 onion, finely diced or 4 tablespoons chopped chives.
- You can also add 1/2 punnet chopped cherry tomatoes or preservative free Sundried Tomatoes.
- You might like to also add some cooked and diced nitrate free, organic bacon to your mixture before baking.
- Let the wet mixture sit for 5 minutes before baking in oven. This allows the coconut flour to absorb some of the excess liquid.
- *You can purchase baby kale from the fruit and vegetable section of your supermarket where the lettuce is found. Alternatively you can use standard kale but we you will need to wilt it by pan frying for 3-4 minutes first (as kale can be quite tough). You could also use wilted silverbeet.
- Omit fresh garlic and use garlic infused olive oil. Ensure you use the green part only of the spring onion.
- Swap out coconut flour for a low FODMAP gluten free flour such as buckwheat flour.