Saturday, 12 July 2014

Vegetable Breakfast Bake

This is a delicious breakfast recipe...
It is a super healthy and super tasty and can be made ahead and reheated. It is naturally gluten free and contains lots of nutritious veggies.

(Serves 2)

1 medium sweet potato, peeled & cut into 1cm cubes 
Handful of spinach
6 eggs
Splash of skimmed milk
Large pinch of salt and pepper
1 tsp dried thyme
50g cheddar cheese, grated 
2 tomatoes, sliced
1 tbsp sunflower oil
Fresh parsley, to serve

Preheat the oven to 200c then divide the oil between 2 gratin dishes.

Add the sweet potato cubes and then roast in the oven for 40 minutes. 

Remove from the oven then add a layer of the spinach to each dish, then a layer of tomato slices. 

Beat the eggs with the milk and pour over the veg. Sprinkle each one with the seasoning and thyme then return to the oven for 20 - 25 minutes until the egg puffs up and is cooked through. 

Sprinkle each dish with the cheese and return to the oven until the cheese melts and is golden and bubbling. 

Allow to cool slightly before serving with the parsley.

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