Broccoli and Cheddar Rainbow Veggie Slice
The perfect rainbow veggie slice to have in the fridge for a nutritious grab-n-go breakfast, or to pack in the little one's lunch box to keep them fuelled for the day. Loaded with veggies, let the kids get involved and pick their fav veggies to include - making it more appetizing for them. This rainbow veggie slice is also a great way to clean out the fridge at the end of the week, using whatever vegetables you have left hanging out in the crisper. Super versatile, kid-friendly and make-ahead friendly.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Lunch
Cuisine: Anytime
Keyword: rainbow veggie slice, veggie slice
Servings: 12 serves
Calories: 325kcal
- 5 cups chopped broccoli florets
- 1 cup finely chopped red cabbage
- 1 cup grated carrot
- 1 cup corn kernels
- 1 cup grated cheddar cheese
- ⅓ cup thinly sliced green onion
- 9 eggs beaten well
- salt and pepper to taste
Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.
Layer broccoli, cabbage, carrot, corn, cheddar, and green onions in casserole dish. Season with salt and fresh-ground black pepper and pour beaten egg over.
Use a fork to “stir” the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but it is fine).
Bake 30-35 minutes, or until all the mixture is set and the top is starting to lightly brown.
This can be kept in the fridge for at least a week and reheated in the microwave oven or airfryer when needed, or alternatively, it can be eaten cold.
Calories: 325kcal | Carbohydrates: 7g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 688mg | Sodium: 358mg | Potassium: 425mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1431IU | Vitamin C: 39mg | Calcium: 193mg | Iron: 4mg