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Mushroom and vegetable bake

Mushroom and Vegetable Bake

Lydia Nuttall
Grated vegetables, sundried tomatoes, olives and amazing fresh mushrooms make this super healthy, Gluten Free and packed with flavour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, entertaining, Light Meals, lunch, Main Course
Cuisine Mediterranean, vegetarian
Servings 6 people
Calories 191 kcal

Equipment

  • mixing bowl
  • grater
  • flan dish

Ingredients
  

  • 2 cups grated zucchini - water squeezed out
  • 2 cups grated carrot
  • 2 tbsp chopped fresh flat leaf parsley
  • 2 spring onions - white and green parts sliced
  • 2 tbsp sliced black olives
  • 2 tbsp chopped sun dried tomatoes
  • 40 g fresh mushrooms - sliced or pulled apart I used Lion's Mane
  • 6 eggs
  • 1 cup milk or buttermilk
  • 1 cup grated cheddar cheese

Instructions
 

  • Pre heat oven to 170C. Grease a 28cm (aprox) flan dish.
  • Whisk eggs and milk together and set to one side
  • Place the grated carrot, zucchini, parsley in a mixing bowl and combine well. Arrange it evenly over the flan dish.
  • Scatter the spring onions, olives and sun dried tomatoes evenly over the vegetables. Break up the mushrooms over the top, and then pour over the egg mixture.
    Mushroom and vegetable bake
  • Spread the grated cheese evenly over the top and bake for 40 minutes.
    Mushroom and vegetable bake

Nutrition

Calories: 191kcalCarbohydrates: 10gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 184mgSodium: 296mgPotassium: 421mgFiber: 2gSugar: 6gVitamin A: 7814IUVitamin C: 14mgCalcium: 194mgIron: 2mg
Keyword baked, carrot, cheese, eggs, fritatta, mushrooms, zucchini
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