| Prep Time | 20 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 12 Medium Eggs
- 1/4 Pint Vegan Milk Soya/Coconut/Almond
- 2 Red Onions
- 12 Mushrooms
- 1 Large Courgette
- 1 Medium Aubergine
- 200 grams Plum Tomatoes
- 80 grams Spinach
- 1/4 tsp Mixed Herbs
Ingredients
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Instructions
- Line an oven proof dish with grease proof paper, ensure the paper reaches the top of the dish
- Oil the grease proof paper
- In a bowl mix the eggs with the milk and whisk
- Pour into the oven proof dish
- Slice the tomatoes in half, halve the mushrooms, slice the courgette and aubergine into 1/4 inch rounds, cut and quarter the onions
- Place all the prepared vegetables into an oiled oven proof dish and bake for 30 minutes on 180C or until slightly browned
- Remove from oven and mix the roasted vegetables into the egg mixture
- Put spinach over the top and press down the spinach until completely covered by egg
- Sprinkle over mixed herbs
- Season with salt and pepper
- Place in oven for 30 - 35 minutes on 180C
- Remove from oven and leave to cool for at least 10 minutes before removing the grease proof paper