Ingredients

• 5 eggs
• Pepper to taste
• 1 large zucchini, grated
• 400g carrot, sweet potato or pumpkin, peeled and grated
• ½ cup canned corn kernels, drained
• ½ cup frozen peas
• ½ cup red capsicum, diced
• 1 medium brown onion, peeled and diced
• 2 teaspoons dried mixed herbs
• ¾ cup wholemeal self-raising flour
• 1 cup reduced-fat cheddar cheese, grated
• Olive or canola oil spray
• Cherry tomatoes sliced, optional

Method

1. Preheat oven to 200°C (180ºC fan forced)
2. Whisk eggs in a medium jug, season with black pepper and set aside
3. In a large bowl combine remaining ingredients except tomato. Add eggs and stir mixture until well combined
4. Spray a large baking dish with oil. Pour in mixture and flatten with a spoon. Cover with tomato slices arranged in a single layer
5. Bake for 40-45 minutes or until firm and golden brown
6. Rest in the pan for 10 minutes before dividing into pieces . Serve hot or cold.

Nutrition information panel