Veggie egg and cheese lunch pie



  • 2 tbs oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves,finely chopped
  • 100g button mushrooms, chopped
  • 1 medium zucchini
  • 1 medium carrot
  • 5 free-range eggs, at room temperature
  • 1 cup reduced fat grated tasty cheese
  • 1 cup self-raising flour
  • 6 cherry tomatoes, halved


step 1  Preheat oven to 180°C/160°C fan-forced. Line a 6 hole x ¾ cup capacity muffin pan with muffin wrappers.

step 2  Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring often, for 4-5 minutes until tender. Add mushrooms and cook, stirring often, for 2-3 minutes until softening. Remove and cool slightly.

step 3  Coarsely grate zucchini, place in a sieve and press to remove excess water. Coarsely grate carrot. Whisk eggs in a bowl until well combined. Add cheese, flour, zucchini and carrot. Season with salt and pepper. Stir until well combined. Evenly spoon mixture into prepared pan. Top each with a cherry tomato. Bake for 25-30 minutes. Cool in pan for 10 minutes then transfer to a wire rack to cool. Serve warm or refrigerate and pop into the school lunch box.

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