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Cook1 hr 5 mins
Great to take on picnics with some crusty bread and a salad, or to pack in lunchboxes. Feel free to use up any leftover roast vegetables in this!
- Preheat oven to 180 degrees Celcius.
- Toss the vegetables with the olive oil in a 20cm shallow baking dish and bake for 25 minutes.
- Beat eggs together with milk, herbs and seasoning. Pour on top of the roast vegetables.
- Return to the oven for 40 minutes, covering top with foil after 20 minutes.