Vege Loaded Slice

Ingredients:

• 5 eggs
• Black pepper to taste
• ½ large zucchini, grated
• 200 g carrot, sweet potato or pumpkin, peeled and grated
• ¼ cup canned corn kernels, drained
• ¼ cup frozen peas
• ¼ cup red capsicum, diced
• ½ medium brown onion, peeled and diced
• 1 tsp dried mixed herbs
• ¾ cup wholemeal self-raising flour
• ½ cup reduced-fat cheddar, grated
• Olive or canola oil spray
• 1 tomato, sliced

Method:

1. Preheat oven to 200°C (180ºC fan forced).
2. Whisk eggs in a medium jug, season with pepper and set aside.
3. In a large bowl, combine all remaining ingredients except oil and tomato.
4. Add eggs and stir mixture until well combined.
5. Spray a large baking dish with oil, then pour in mixture and spread evenly. Cover with tomato slices in a single layer.
6. Bake for 40-45 minutes or until firm and golden brown.
7. Rest in the pan for 10 minutes before dividing into slices to enjoy warm or cold.