Sweet Potato, Spinach & Mushroom Slice



This slice is perfect for people who want a gluten-free option or a high protein lunch for their children. While this is a perfect lunchbox recipe its also the perfect family evening meal!


THERMOMIX METHOD

Prep 15 min // Cook 30 min


INGREDIENTS

1 small sweet potato peeled and roughly chopped

4 eggs

50g of tasty cheese

½ cup spinach

¼ cup mushrooms

1 zucchini

3 spring onions roughly chopped

1 cup milk

1/2tsp mustard powder

½ tsp salt

1/4tsp pepper


METHOD

  1. Preheat oven to 180 degrees and lightly grease a slice tray.

  2. Place cheese in bowl and chop 4sec/sp6 and set aside.

  3. Add sweet potato to bowl and chop 6sec/sp6 and set aside.

  4. Add zucchini, onion garlic and chop 3sec/sp

  5. Scatter the sweet potato, zucchini, garlic and onion on slice tray and bake for 10mi

  6. While baking sweet potato mix place mushroom and spinach in bowl and chop 3sec/sp5 and scrape down sides.

  7. Add remaining ingredients and mix 10sec/sp4 scrape down side

  8. Add mix to the sweet potato and return to oven and bake for approx. 25min until the slice is set.

  9. Cool and cut into slice


Non-THERMOMIX METHOD

Prep 15 min // Cook 30 min


INGREDIENTS

1 small sweet potato peeled and grated

4 eggs

½ cup tasty cheese grated

½ cup spinach chopped

¼ cup mushrooms chopped

1 zucchini grated

3 spring onions diced

1 cup milk

1/2tsp mustard powder

½ tsp salt

1/4tsp pepper


METHOD

  1. Preheat oven to 180 degrees and lightly grease a slice tray.

  2. Add zucchini, sweet potato and onion to slice tray and bake for 10min.

  3. While the potato mix is baking, whisk eggs and milk together and then add remaining ingredients to the mixture.

  4. When combined pour over the sweet potato mixture and bake for a further 20-25 min until the eggs are set.

  5. Cool in pan and then slice.

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