This spinach, capsicum, cheese and egg filled veggie burger tastes great in toasted bread. I also add a touch of lemon to make it zesty. It is can be made non-vegetarian by adding ham or gluten and lactose free.
Ingredients 6 eggs
200 g sliced ham (non vegetarian option)
400g baby spinach
1 red capsicum, diced
1 zucchini, grated
1/4 cup self raising flour (gluten free, if required)
Salt and pepper
1 lemon, zest and juiced
250 g grated cheese (lactose free, if required)
Loaf of wholegrain bread
Salad, to serve
Preheat the oven to 220 degrees. Line a 20 cm x 25 cm baking tray with baking paper.
Beat the eggs and mix in the ham (if using), spinach, capsicum, zucchini, 1 tbsp lemon juice and zest, cheese, season with salt and pepper.
Pour into the baking dish and bake for 25 minutes or until cooked through. Set aside to cool slightly.
Make the veggie burger
Toast the bread in the toaster.
Slice the veggie burgers into large squares, place on toast, top with salad and place extra slice of toast on top.