This is an incredibly nutritious, easy recipe which is handy for lunches and dinners. Freeze into portions for a grab and go uni or work lunch and allow to defrost throughout the morning. Store in an airtight container in the fridge for around 5 days. Great to serve with a beautiful fresh, leafy side salad and spread with smashed avo or ricotta.
Ingredients Handful of baby spinach
1 onion, peeled and diced
1tbs gourmet garden crushed garlic
1 zucchini, grated
1 small head of broccoli
1 sweet potato, grated
100g semi-dried tomatoes in basil, chopped
Handful of fresh herbs, chopped (I used basil, mint and parsley)
Quarter lemon juiced
1½ cups cooked quinoa
1 cup low-fat ricotta
3-4 eggs, beaten
Preheat oven to 180°C fan forced.
Grate zucchini and squeeze out excess moisture with paper towels.
Grate sweet potato and then put in a microwave safe bowl and microwave for 2 mins.
Take out and toss and cook again for 2 mins.
Put on top of zucchini in mixing bowl
Cut broccoli into very small florets. Boil kettle and pour boiling water over broccoli in a heat proof bowl and allow to sit for approx. 5 mins. This will allow the broccoli to soften but not thoroughly cook through so it won’t be overcooked after being in the oven.
Drain and put in mixing bowl with rest of veg.
Sautee diced onion until translucent in med-large pan, then add and toss garlic paste.
Once incorporated toss vegetables in hot pan and combine
Transfer pan contents back into mixing bowl and combine sun-dried tomatoes, herbs and then spinach.
Add and mix cooked quinoa into veggie mix.
Then combine ricotta and lemon juice, using a folding technique is very useful here.
Add eggs in and ensure everything is combined fully.
Transfer into a lined baking tray.
Cook for 50 minutes, the edges will be browned and slightly crisp and the middle should be cooked through.
Allow to cool completely (otherwise it will crumble) and slice into portions.