Ingredients
Scale
Any veggies you can tolerate
I stick to
- Zucchinis
- Pumpkin
- Carrots
- Eggplant
- Tomatoes
- 8 eggs
- Cheese: edam/tasty plus parmesan
- Quark (optional)
Instructions
Method
- Peel all veggies and thinly slice.
- Preheat oven to 180 C
- Get a shallow baking dish (porcelain) and line with baking paper
- Layer all veggies in a pan.
- Start with one full layer of each veggie.
- Once the first layer of each is complete, top with a layer of cheese. Then repeal with veggies until you get near the top of the dish.
- Beat the 8 eggs and mix with quark (a few tbsp should do).
- Add Himalayan sea salt and pepper.
- Pour mixture over the veggies, it should sit near the top, nice and level.
- Top with more cheese and sprinkle grated parmesan to finish.
- Bake for approx 30 minutes.
- Time will vary depending on ovens, so watch for cheese going nice and brown
The longer you cook this dish, the softer the veggies will be.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Serving Size: 261g (100g)
- Calories: 938Kj (398Kj) / 224Cal (95Cal
- Sugar: 7.5g (3.2g)
- Sodium: 205mg (87mg)
- Fat: 10.7g (4.5g)
- Saturated Fat: 3.3g (1.4g)
- Trans Fat: 0.2g
- Carbohydrates: 8.3g (3.5g)
- Fiber: 4.1g (1.7g)
- Protein: 21.6g (9.2g)
- Cholesterol: 1797.5mg