Serves: 6

Ingredients

• 6 eggs
• 2 cups milk
• 1/2 cup self-raising flour
• 100 g tasty cheese (or substitute with cottage cheese or feta)
• 1 cup baby spinach
• 1 tomato
• 1 capsicum
• 1/2 cup mushroom
• 1 leek

Method

1. Preheat oven to 200°C (fan-forced).
2. Roughly dice tomato, mushroom, capsicum, and leek.
3. Place vegetables and spinach into a baking dish or foil tray. Sprinkle cheese over the top and mix lightly to spread evenly.
4. In a mixing bowl, whisk together eggs and milk. Gradually add flour and whisk until smooth (no lumps).
5. Pour egg mixture evenly over the vegetables and cheese in the dish.
6. Place in oven and cook for 30 minutes, or until the centre is firm and set.
7. Allow to cool slightly before slicing.

Meal prep tip: Let it cool fully in the tray, then cut into 6 squares for easy grab-and-go meals.

Variations

• Diversify the vegetable range with asparagus, kale, zucchini, and herbs like oregano, basil or parsley.
• Boost protein with smoked salmon or shredded chicken.
• Great to meal prep in bulk for a quick grab-and-go breakfast or lunch packed with protein, fibre, and plenty of micronutrients.