A make-ahead lunch or dinner you’ll be eating on repeat, this easy vegetarian slice is made with low-cal quinoa, pumpkin and zucchini.
– 2 tsp extra virgin olive oil
– 1 red onion, finely chopped
– 2 garlic cloves, crushed
– 350g butternut pumpkin, peeled, deseeded, coarsely grated
– 2 zucchini, coarsely grated
– 8 eggs
– 150g (1 cup) cooked quinoa
– 60g Greek feta, crumbled
– 2 tbsp chopped fresh basil leaves
– 250g cherry tomatoes, halved
– 80g baby rocket
4 Method / Steps
Preheat oven to 190ºC/170ºC fan forced. Line a 16 x 26cm (base measurement) baking pan with baking paper.
Heat the oil in a large non-stick frying pan over high heat. Add the onion. Cook, stirring, for 3 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the pumpkin and cook, stirring, for 2-3 minutes or until softened. Add the zucchini. Cook, stirring, for 1-2 minutes or until bright green. Set aside to cool slightly.
Whisk the eggs in a large bowl until combined. Stir in the vegetable mixture, quinoa, feta and basil.
Pour the mixture into the prepared pan. Top with half the tomato, cut side up. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly before serving with rocket and remaining tomato.
source – cooking365coza