This is a super simple recipe and is perfect for a light, midweek Summer meal. It can be made ahead and frozen for lunches. Tip – if making for school lunchboxes I like to cook in mini muffin tins, perfect for little hands. (If doing this, reduce cooking time to 20mins.)
Family friendly and kid approved by my 2 x boys!
Other combinations we love –
Roasted sweet potato, feta, baby spinach and red onion.
Diced mushrooms, diced capsicum, grated zucchini, feta.
Get creative and try any vegetables your family likes.
2 x zucchinis grated
1 x carrot grated
200g nitrate free bacon diced (leave out for vegetarian option)
180g haloumi grated
¾ cup almond meal
6 x eggs
Preheat oven to 180c
Put all ingredients in a large bowl and mix until well combined.
Pour into baking dish, bake for 45 – 50mins until set and lightly browned on top.
Serve with a salad and some homemade bread, yum!