Wellbeing & Eatwell Cover Image 1001x667 2024 08 08t161443.382

Roast Veggie Slice

Roast Veggie Slice

By: Lisa Guy

This wholesome veggie slice is delicious cold the next day for lunch with a green salad. This dish is loaded with vegetables that are rich in protective antioxidants, along with protein to build and repair the body.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 small sweet potato, peeled & diced
  • 1 red onion, cut into wedges
  • 1 small red or yellow capsicum, cut into thick strips
  • 1 zucchini, cut into chunks
  • 8 organic eggs, whisked
  • ¾ cup milk of choice
  • Handful baby spinach, roughly chopped
  • ¾ cup grated cheese
  • Pinch sea salt & pepper
  • 1 tsp Italian herbs
  • Handful fresh basil

Method


  • Preheat oven to 200°C. Line 2 baking trays with baking paper. Grease a deep slice tin and line the bottom with baking paper.
  • Steam the sweet potato until it starts to go tender.
  • Place sweet potato, onion, zucchini and capsicum on the 2 trays and bake in the oven for 30 mins or until cooked through.
  • In a medium bowl, whisk eggs, milk, sea salt, pepper and Italian herbs.
  • Transfer the baked veggies to your slice tin and cover with baby spinach and cheese.
  • Pour over the egg mixture and bake for 30-35 mins until your frittata is cooked through and golden brown.
  • Allow your frittata to cool for 5 mins and then top it with rocket, fresh basil, pine nuts and shaved parmesan.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

2

Everything is better with Borg’s

2

Apple & Raspberry Pie

1

Asparagus Tart

Wellbeing & Eatwell Cover Image 1001x667 (89)

Steamed Garlic Prawns with Bean Vermicelli