Looking for a delicious veggie filled meal that is SUPER easy to make, won’t make a big mess in the kitchen and taste finger licking good. This recipe would serve 6 generous portions served with a side garden salad as a complete meal.
Ingredients:
2 red onions
2 large sweet potato
1 large bunch of kale
500g button mushrooms
3 cloves of garlic
1 tablespoon dried oregano or thyme
4 tablespoons of extra virgin olive oil
12 eggs
285g jar marinated roasted capsicum
100g block feta cheese
Method
Preheat oven to 220 degrees Celsius
Peel and then dice the sweet potato into cubes and slice the red onion
Place sweet potato and onion into a baking tray with 2 tablespoons of olive oil, crack of salt and pepper
Bake for 20 minutes or until potatoes have cooked through
Meanwhile, slice the mushrooms and chop the kale into pieces
Heat a large frypan with 1 tablespoon of olive oil and sauté 2 cloves of garlic
Add mushrooms and dried oregano and cook until soft and brown. Remove from pan
Add 1 tablespoon olive oil into the pan with the last garlic clove (crushed) and sauté
Add kale leaves and stems and sauté until leaves wilt
In a large bowl crack and whisk the eggs and season with pepper
Add all the cooked vegetables as well as the marinated capsicum strips into the egg mixture
Mix together quickly and pour into a oven dish lined with baking paper
Crumble over block of feta and cook for 20 minutes or until eggs are cooked all the way through
ENJOY 🙂