Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sweet potato and zucchini healthy strata bake
Perfect for breakfast and great in the lunchbox, this sweet potato and zucchini healthy strata bake is jam packed full of veggies. Kid and freezer friendly. Great way to start the day with extra veggies!
4.59
from
43
votes
Print
Pin
Course:
Breakfast
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
20
squares
Calories:
253
kcal
Author:
Kylie
Cook Mode
Prevent your screen from going dark
Ingredients
▢
500
grams
sweet potato
peeled and thinly sliced
▢
one zucchini
thinly sliced
▢
½
cup
frozen corn
▢
½
cup
frozen peas
▢
8
eggs
lightly beaten
▢
½
cup
cream
▢
1
cup
grated tasty cheese
▢
1
teaspoon
fresh thyme
Instructions
Preheat oven to 180 / 355F degrees.
Thinly slice the sweet potato. Steam, boil or even bake until just tender- you want it bendy- not smushy!
In the base of a 20cm square cake tin, place a thin layer of the sweet potato followed by ¼ cup frozen peas and ¼ cup frozen corn.
Top with a layer of zucchini.
Repeat.
Mix the eggs with the cream and ½ cup of the cheese in a jug.
Pour over the veggies in the cake tin.
Top with ½ cup cheese and the thyme.
Bake at 180/355F degrees for 25-30 minutes or until golden and set. Cool for 5 minutes before serving.
You can freeze in slices. And defrost overnight in the fridge before putting in the lunchbox.
Recipe video
Nutritional Information
Calories:
253
kcal
|
Carbohydrates:
17
g
|
Protein:
12
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
218
mg
|
Sodium:
200
mg
|
Fiber:
3
g
|
Sugar:
5
g
Tried this Recipe? Share it Today!
Mention
@Kidgredients
or tag
#kidgredients
!