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Baked vegetables and leftovers

by | Nov 29, 2016 | Recipes | 0 comments

I know how important is having a meal plan for the week but sometimes we have some extra events and voila we have to improvise making a healthy dish with a few ingredients.

I made this recipe with leftovers and remaining vegetables. Our kids loved it and that is for me the main goal.

We have got everything from this wholesome recipe: vegetables, wholegrain and proteins. How easy is cooking with leftovers and turning them into something surprising and delicious.

Remember you can make it wholesome while keeping it super simple!


4 portions

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

10 min


  • 1 tablespoon coconut oil or your favourite oil.
  • 1/2 cup brown rice (cooked).
  • 1 courgette grated.
  • 1 carrot grated.
  • 1 leek, chopped.
  • 200 g broccoli, finely chopped.
  • 3 cloves of garlic, chopped and crushed.
  • 6 organic free range eggs.
  • Pinch salt.
  • Pinch ground black pepper.


  1. Preheat oven to 180ºC (350ºF).
  2. Grease a rectangular oven dish or bake (22cmx28cm).
  3. In a large saucepan warm the coconut oil and gently sweat the leek for 5 minutes. Then add the carrot, courgette, broccoli and cook for 2 minutes. Season with salt and ground black pepper to taste
  4. Add the crushed garlic and cook for a further 1-2 minutes.
  5. Set aside and cool the vegetables before adding the rice and eggs.
  6. Add the cooked rice to the sautéed vegetables and mix.
  7. Beat together the eggs, season with pinch of salt and pepper.
  8. Pour the beaten eggs over the vegetables and rice. Mix together.
  9. Pour the batter into a greased oven dish.
  10. Bake for 15-20 minutes until the top feels firm to the touch and a skewer comes out clean from the centre.
  11. Serve with your favourite salad.

Recipe Notes


*Cooking time depends on your oven.

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