Healthy Vegetable Egg Bake

Is this the perfect way to use up leftovers?

I think yes. Buuuut, having said that, I also think that this dish is perfect for breakfast, lunch and dinner - all in one day, if you want! In all seriousness though, it's a great way to use up any ingredients before they go bad and also quite versatile for all of the bipolar weather we're having at the moment. Did I mention that it's also healthy?

It actually is the perfect dish!

Ingredients:

• 8 eggs

• 170g drained sundried tomatoes

• 285g baby sweetcorn

• 170g grilled peppers, drained

• 135g spinach

• 1 red onion

• 1 tbsp. olive oil

• Seasoning, to taste (I used salt, pepper, basil, parsley and herbs de Provence)

Method:

1. Preheat the oven to 180C/350F

2. Chop the onion and cook in the oil. When done, set aside

3. Place the spinach in a pan of water and cook until wilted

4. Whilst the spinach wilts, crack the eggs into a large bowl with the seasoning and mix well

5. Drain the spinach and add it, alongside all the other ingredients, into the bowl with the eggs and mix well

6. Transfer the mixture into a baking tray and cook for approximately 30 minutes

7. Enjoy! If you manage to resist the temptation to eat all of it in one go, I would suggest storing it in the fridge

Nutrition facts for 1/6:

#recipe #eggs #lowcalorie #lowcarb #highprotein #highfiber #breakfast #lunch #dinner #healthy