A very tasty and nutritious way to get more veggies into your diet.


·       4 eggs

·       3 zucchini, grated

·       1 cup corn kernels, drained

·       1 head broccoli, finely diced

·       1 red capsicum, diced

·       ½ cup self-raising flour, sifted

·       ½ cup low-fat tasty cheddar cheese, grated

·       1 teaspoon pepper

·       ¼ cup brown rice

·       2 teaspoons balsamic vinegar

·       2 teaspoons olive oil


Preheat the oven to 200°C (180°C fan-forced) and prepare rice as per the instructions on the packet.

Break the eggs into a bowl and beat lightly. Stir through zucchini, half the corn kernels, half the capsicum, half the broccoli, and all of the flour and cheese. Season with pepper.

Pour into a greased baking try and bake for 30-40 minutes until set and golden on top.

Meanwhile, combine remaining corn, capsicum and broccoli with the rice and cover to allow the vegetables to steam. When vegetables are cooked (broccoli will be a brighter shade of green and slightly softer), add oil and balsamic vinegar and mix through.

Allow to cool slightly before cutting and serve with rice salad on the side.

Melanie McGrice in the kitchen

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