Kale, vegie & pepita slice

Gardening Australia - - KITCHEN GARDEN -

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

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