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Mixed veggie, feta & egg bake


- 250g sweet potato

- 300g cauliflower

- 200g pumpkin

- 200g canned chickpeas

- 1 medium beetroot

- 1/2 cup baby spinach

- 400g can diced tomatoes (basil & oregano flavoured)

- 6 large eggs

- 50g reduced fat danish feta

- 15g Moroccan seasoning (homemade if possible)

- 1 tbsp lemon juice


1) Preheat oven to 200 degrees celsius.

2) Peel & cut all vegetables in small cubes.

3) Add veggies to a large bowl, add drained can of chickpeas too.

4) Season veg with moroccan seasoning and lemon juice, toss to coat.

5) Spread veg evenly onto a large lined baking tray, add can of tomatoes over veg.

6) Bake for 35 mins or until veggies are soft.

7) Take veg out, make some holes in the veg and crack eggs into these holes.

8) Crumble feta over the top and bake for another 5 minutes or until eggs are cooked.

9) Take out, let cool slightly. Serve with fresh spinach on top!


Could use whatever veg you enjoy - remember to eat the rainbow and include as least 3 different coloured veggies!

Choose the lowest salt moroccan seasoning available at the shops or make up your own spice mix.


Prep | 15 mins

Cook | 40 mins

Serves | 3

Nutrition info:

Per serve: 2 eggs per person & split veggies into 3

Energy: 1672 kJ (400 cal)

Carbs: 39g | Protein: 25g | Fat: 13g

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