15 minutes preparation + 30 minutes cooking
19 serves of vegies in this recipe
1 teaspoon vegetable oil
1 medium onion, sliced
500g sweet potato, peeled and thinly sliced
¼ cup water
420g can sweet corn kernels (or 1 corn cob, cooked)
2 cups broccoli, cut into florets
60g grated reduced-fat cheddar cheese or 30g grated Parmesan cheese
½ cup low-fat milk
Preheat oven to 180°C and grease a 20cm square baking tin with oil. Combine onion, sweet potato and water in a large bowl, cover with cling film and microwave on HIGH (100%) for 3 minutes. Add broccoli and microwave on HIGH (100%) for a further 2 minutes. Layer baking tin with half the sweet potato and top with corn, broccoli, onion and remaining sweet potato. Whisk eggs and milk, pour over vegetables, top with cheese and bake for 30 minutes or until firm in the centre.
Substitute 5 cups of any cooked vegetables for those listed.
Serve with a bread roll.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 444 g