Kale, vegie & pepita slice

serves 8

1 tablespoon olive oil

1 large red onion,

nely chopped

2 garlic cloves, peeled, crushed 3 large carrots, grated

2 large red capsicums, seeded,

thinly sliced

1 large bunch kale, trimmed,

centre vein removed, chopped 18 eggs

cup reduced-fat milk

¼ cup chopped fresh herbs (such as parsley, thyme and oregano)

½ cup grated parmesan 1 tablespoon pepitas

250g punnet cherry tomatoes

on the vine

Heat the olive oil in a large, deep, non-stick frying pan over medium heat. Saute onion for 5–6 minutes, or until soft. Add garlic, carrot and capsicum, and cook, stirring, for 2 minutes. Add the kale and cook, stirring, for 1–2 minutes, or until just wilted. Set aside to cool.

Whisk the eggs and milk in a large bowl. Stir through the herbs and half of the parmesan. Season with black pepper.

Preheat oven to 160°C. Lightly spray a 6cm-deep, 22cm x 32cm rectangular baking dish with oil, and line the base and long sides with baking paper. Scatter the vegetables into the prepared dish, then pour over the egg mixture. Sprinkle evenly with remaining parmesan, and top with the pepitas.

Bake for 35–40 minutes, or until golden, puffed and set. Meanwhile, place tomatoes on a lined tray, spray with oil and roast for 10 minutes, or until just wilted. Cut the slice into 8 wedges and top with the roasted tomatoes.

ese recipes come from previous issues of HealthyFoodGuide, and are developed in consultation with a dietitian. healthyfoodguide.com.au