The unassuming egg contains powerhouse sustenance. It is an incredible wellspring of protein (extraordinary for snacks when you’re on-the-go), vitamins B2, B12, A, D and E, minerals zinc and phosphorus, and follow components iodine and selenium. They give key unsaturated fats to help with hormone generation, mental health and metabolic procedures. Eggs are additionally one of the best wellsprings of choline, a key supplement required for digestion system, fat retention and neurological capacity.


Olive oil

200g sweet potato, peeled and cut into 1cm pieces

120g green beans, trimmed, split

½ container solidified peas

1 medium onion, cleaved

1 medium zucchini, split lengthways, cut meagerly

1 medium tomato, cleaved

2 tbsp parsley

½ container rice/almond/oat milk

4 eggs, daintily whisked



Preheat stove to 180°C. Oil and line base of a 20cm round or square cake dish.

Heat oil in extensive skillet and cook sweet potato, mixing for 3-4 minutes or until somewhat mellowed.

Include onion, zucchini, beans and peas and cook for 3 minutes until only delicate.

Consolidate vegetable blend, tomato, parsley and eggs in huge bowl and blend well. Season with salt and pepper. Empty blend into arranged dish and prepare for 45 minutes or until cooked through. Stand 5 minutes before turning out.