What’s for lunch?

Do you have several lunches to make every day? Instead of the humdrum sandwich, why not make a slice that can feed the crew for a couple of days.

SUMMER VEGIE SLICE Ingredients:

• 1 tbsp olive oil

• 1 large red onion, finely chopped

• 1 garlic clove, crushed

• 2 large red capsicums, halved, seeded, thinly sliced lengthways • 2 large zucchinis, grated

• 150 g trimmed kale, chopped

• 12 eggs

• ¼ cup reduced-fat milk

• ¼ cup parsley, finely chopped

• 40 g reduced-fat feta, crumbled

Method:

1. Preheat oven to 160°C. Line a 6 cm-deep x 22 cm x 32 cm rectangular baking dish with baking paper and spray with olive oil.

2. Heat olive oil in a large, deep, frying pan over medium heat.

3. Stir-fry onion and garlic for 4–5 minutes or until softened. 4. Add capsicum and zucchini, cook, stirring for 2 minutes. Add the kale and cook, stirring for 1–2 minutes, or until wilted. Set aside to cool.

5. Whisk eggs, milk and parsley in a large bowl.

6. Scatter the vegetables in the baking tray, and then pour egg mixture over the vegetables. Sprinkle the crumbled feta evenly.

7. Bake for 30–35 minutes or until golden and set. Cut into five slices.

For more healthy recipes, visit: www.heartfoundation.org.au/