Ingredients
- 8 eggs
- ¾ cup BARLEYMAX flakes (60g)
- 2 leeks (white part only), thinly sliced
- 1 ½ cups jarred roasted capsicums, drained and sliced (200g)
- 2 ½ cups mushrooms, sliced (200g)
- ½ cup feta, crumbled (60g)
- 1 tablespoon dukkah
- 1 tablespoon extra virgin olive oil
- Pepper, to taste
Method
- Preheat the oven to 180°C and grease or line a baking tin with baking paper.
- Add oil to a large frypan over medium-low heat. Gently fry the leek for 5 minutes. Add mushrooms and fry for 5 minutes, or until mushrooms are soft. Season with pepper to taste. Remove from heat.
- In a separate bowl, whisk eggs and add BARLEYMAX flakes. Stir well.
- Add the leek and mushroom mixture to the tin, followed by the sliced roasted capsicums. Pour over the egg mixture before sprinkling dukkah and crumbled feta on top.
- Bake for 25 to 30 minutes, or until golden brown and set.
- Slightly cool and slice before serving warm with a slice of toast for a satisfying main or side salad for a lighter meal.
Tips:
- Cool completely and store in an airtight container in the fridge for up to 3 days.
- Serve chilled or gently reheat on the oven or microwave
- Slice into individual serves and freeze for up to 3 months
Bio
This recipe was created by The Lifestyle Dietitian, a team of Dietitians dedicated to helping others reach their health goals and feel their best through good, (delicious!) food and sustainable diet and lifestyle changes. Learn more about The Lifestyle Dietitian team and enjoy their library of recipes and nutrition articles here.
