The Best Vegetable Slice
Eggs bind other ingredients as they cook, and what you might think are a few random bits and pieces – half a broccoli, a few sprigs of parsley – can become a complete meal when combined with eggs. This recipe is for those occasions when you have a few ingredients left over in the fridge and you want to make them taste great with little effort.
Eat it the next day for breakfast, pop it in your lunchbox or gobble it up on a crusty roll with green leaves and plenty of chutney.
Ingredients 10
olive oil, for brushing and cooking
1 leek, medium, finely sliced, 140g
2 1⁄2 cloves garlic, crushed
500 g cauliflower, grated, squeezed dry
1 cup chopped parsley, 30g
1 cup parmesan, 100 g, grated
130 g self-raising flour, 4½ oz
6 eggs
1⁄4 tsp salt
1⁄4 tsp black pepper, freshly cracked
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Method 6
Preheat the oven to 180°C (350°F/Gas mark 4).
Brush a 20 x 25 cm (8 x 10 inch) baking dish with a little olive oil and line the base with baking paper.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the sliced vegetables and and sauté for 5-10 minutes, until soft, translucent and sweet. Transfer the mixture to a large bowl.
Squeeze out any excess liquid from the grated vegetables, then add to the sautéed vegetables, along with the herbs or . Stir through the and .
In a separate bowl, whisk the until fluffy, then add to the vegetable mixture. Season with the and and gently combine. Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Bake for 30-40 minutes, until firm to the touch. Serve hot out of the oven or allow to cool and store in an airtight container in the fridge for up to 4 days.
Cornersmith's tips
You can go on your own adventure with this slice. Generally I use a combination of grated cauliflower and broccoli, squeezed dry grated zucchini, or squeezed dry grated potato.
Helpful tips
What other herbs can I use instead of parsley in this recipe?
How can I make sure my vegetable slice doesn't become too soggy?
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Notes
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