Ingredients
- ¼ pumpkin, peeled, cut into large 1cm slices
- 1 eggplant, cut into 1cm slices
- ½ tin sliced beetroot
- 2 carrots, cut in half short-ways, then into 1cm slices
- 6 eggs
- 250mL Philadelphia Cream for Cooking
- 1 Tbsp nutritional yeast (can omit, or replace with parmesan cheese)
- salt and pepper to taste
Method
- Place all vegetables on lined baking trays and spray with a little olive oil. Bake at 180C until soft (monitor each vegetable separately as some will cook faster than others)
- Place eggs, Philadelphia Cream for Cooking and nutritional yeast is a bowl, season generously and whist to combine.
- Line a spring form baking tin with baking paper, and layer the vegetable with the egg mix, until all vegetable and egg mix is used. Finish with a layer of carrots
- Bake at 180C for approximately 40-50 mins/until set
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