Veggie Bread Bake (288 )
Leftover bread that is a day old can be whipped into a healthy quick meal, great as a side dish or a lunch time meal.
Ingredients
High fibre - 5 grams of fibre per serve
| 25 ml extra virgin olive oil |
| 200 grams crusty whole meal wholegrain bread that is a few days old, torn into chunks |
| 2 leek, washed and thinly sliced |
| 2 garlic cloves, peeled and finely chopped |
| 100 grams roughly chopped tomato |
| 4 free range eggs |
| 200 ml milk of your choice |
| 100 grams grated tasty strong cheddar cheese |
| Salt and pepper to season |
Low fibre - 2 grams of fibre per serve
| 25 ml extra virgin olive oil |
| 200 grams crusty white bread that is a few days old, torn into chunks |
| 2 zucchinis, washed well and thinly sliced |
| 1 teaspoon garlic powder |
| 1 teaspoon onion powder |
| 100 grams roughly chopped, peeled and seeded tomato |
| 4 free range eggs |
| 200 ml milk of your choice |
| 100 grams grated tasty strong cheddar cheese |
Veggie Bread Bake Directions
Oil a baking dish and heat the oven to 180C.
Toss the torn bread into the base of the dish.
In a heavy bottomed pan add the olive oil and heat to medium heat and add the garlic and the leeks, sautee for 5 minutes until the leek is soft.
Add the vegetables over the top of the bread and add the tomatoes.
Whisk the milk, cheese and eggs together, add some salt and pepper and pour the mixture over the bread.
Bake in the oven for 10- 15 minutes until golden and the egg bounces back to the touch.
Nutrition facts
diet vegetarian gluten free
Per Serving
