When it comes to lunchboxes, it is tricky to get enough veggies into the kids. This rainbow veggie slice is designed to help with that! It’s also gluten free!
There are only so many veggies we can cram into dinner time. Trust me: I’ve tried. You need to try and space your veggie offerings out across the day so as to get more into the kids and make dinnertime less stressful.
The best thing about something like this rainbow veggie slice is that it involves no precooking of the veggies and it is quick and easy to make. I do it in a loaf pan because I like the way it slices. The shape is also fabulous for lunches.
This is a make and freeze kind of recipe, you won’t be eating it all at once, so why not slice it up and freeze to make lunches easier another day? It’s all about making things easier!
And it’s absolutely packed with our favourite veggies. You can mix them up a bit, swap them out for others that you love, or make it as is. Just try to keep the volume of veggies the same.
If you want to reheat this for breakfast or dinner, it’s perfect for that (just think, if you have it for breakfast you’ve basically ticked all your veggie goals for the day already!)! I like to do slices in the sandwich press. It’s also awesome cold for a picnic!
It’s an amazing way to clear out the fridge of any veggies that are getting a little sad and create something yummy at the same time. You can also experiment with different cheese- I’ve used cheddar, but fetta has happened before and is super yummy.
Want more egg recipes?
- try our number one recipe: sweet potato and zucchini strata bake
- or these awesome eggy quinoa cups that are perfect for grab and go breakfasts.
- or these crustless bacon and broccoli quiches
So grab your loaf pan, crank up your oven and cook this beauty this evening!
Rainbow veggie slice
This veggie packed slice is perfect to make for lunchboxes, just mix, bake and freeze in slices.
Ingredients
- 6 eggs
- 1 cup grated cheddar
- 1 small yellow capsicum, diced
- 1/2 red onion, diced
- 200 grams cherry tomatoes, halved
- 1 head of broccoli, florets only
- Extra grated cheese for on top
Instructions
- Preheat oven to 200 degrees celsius.
- Whisk the eggs until well whisked, by hand.
- Combine all the chopped veggies and cheese into a loaf pan and mix together.
- Pour the egg mix over the top.
- Add extra grated cheese
- Bake at 200 degrees for 35 minutes.
- Cool in the pan for 10 minutes before transferring to a plate.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 87 Total Fat: 5.7g Saturated Fat: 2.6g Trans Fat: 0.1g Unsaturated Fat: 2.4g Cholesterol: 102.6mg Sodium: 109.6mg Carbohydrates: 2.8g Fiber: 0.8g Sugar: 1.3g Protein: 6.1g
Sandy says
Is the cooking temperature Fahrenheit or Celsius?
kidgredients says
It’s in degrees celsius.
Jane says
What can be used instead of tomatoes?
kidgredients says
Add some more of whichever veggie you prefer!
Alexis Cross says
Could I cook this in a pressure cooker, and just brown it off under the grill?
kidgredients says
I guess you could, I’ve never tried it in the pressure cooker! But let me know how it goes!
Genie says
Do you grease the pan?
kidgredients says
I actually use a silicone pan, if you’re using a normal pan, greasing it would be a great idea, or even lining it with baking paper.
Elbie says
Just want to know if you cut the cherrie tomatoes in half and can you just steam broccoli for a few seconds?
kidgredients says
Oh dear, I just saw that is missing from the instructions. All the veggies are diced or chopped. 🙂
kidgredients says
I don’t steam the broccoli, as it cooks to the point we like in the slice- still slightly crunchy.
Nadia says
Looks great! What’s the best way to defrost and reheat it?
kidgredients says
Hi Nadia! If I’m organised, I defrost overnight and then eat it cold or reheat in a sandwich press. If I’m not organised…I reheat from frozen in the microwave. 😉
Jilly says
Looks yummy I shall try it