Ingredients

  • 1 spring onion, diced finely
  • fresh oregano, sage, thyme
  • olives, pitted and chopped
  • 6 eggs
  • 1 tbsp extra virgin olive oil
  • 1 cup milk, room temperature
  • 2 cups self-raising flour
  • ¾ cup grated parmesan cheese
  • 1 cup of chopped (leftover) vegetables

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Salad blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more
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Imagine a delicious recipe, perfect for school lunchboxes, that you could add all your salad leftovers to from last night’s dinner. It’s so tasty, easy to make and because this loaf is packed with a variety of vegetables and herbs, it’s a healthy option to a sandwich. Your children will love it!

 

Preparation

Grease a loaf tin with olive oil and baking paper. Preheat the oven to 180°C. Pick the leaves of the herbs off the stems and cut finely. Whisk the eggs in a bowl. Add the olive oil and stir. Add milk and stir. Put the flour in a bowl and make a well in the middle of the flour. Pour the liquid egg mixture into the flour. Combine. Mix in the grated cheese. Fold through the spring onion, herbs and olives plus the cup of chopped vegetables of your choosing. Pour the mixture into the prepared pan and cook in the oven for 40-45 minutes. Enjoy while warm and straight out of the oven!

 

Tips from the author

Note: Add as many other vegetables and salad ingredients as you like. Tomatoes, zucchini, spinach, kale, carrot and pumpkin are all fabulous additions.

This recipe is thanks to Western Australian vegetable grower, Lara McCall, who features on the vegetable video of the From Paddock to Plate Schools Program.