Super Quick Monday Night Vege and Egg Bake

This is my all time favourite dinner that is ready in no time at all after a hectic Monday.  My family never fail to devour it without complaint and it's fab with a green salad or some chutney on the side.  It's a proper low faff dinner that's great for using up leftover vegetables from a Sunday roast or left over from dinner the night before.  You can substitute the potato and sweet potato for pumpkin or parsnip, use whatever you have in the fridge or pantry.  I also sometimes make this for lunch/brunch on the weekend too, it's easily multiplied too, if you have unexpected visitors arrive just in time for lunch.

1 potato, cubed and cooked

1 small sweet potato, cubed and cooked

1 cup baby spinach leaves

2 cups frozen mixed vegetables

1 onion, finely chopped

3 free range eggs

180ml milk

2 Tblsp plain flour

½ cup cheese

 pinch salt

couple of grinds of pepper

¼ cup cheese, extra

Put all the vegetables in a large bowl.  Combine the eggs, milk, flour, cheese, pepper and salt.  Beat until thoroughly combined.  Gently stir into the vegetables, being careful not to bash about the cooked potato and sweet potato too much.  Tip the mixture into a lightly greased 23cm pyrex dish or lined cake tin.

Bake in the oven at 180°C for 40 minutes, then sprinkle with the extra cheese and put under the grill for a couple of minutes until the cheese is bubbling and golden.  Serve immediately.

Leave a Comment Basics, Dinners, Lunches, Meatfree Monday, Vegetarian