Leftover boiled vegetables from the fridge are baked in a single tin with eggs and whole wheat flour for this bake, a practical solution for a crowded breakfast table. Sliced and served, it tastes just as good warm or cold.
Leave the boiled courgette, carrot and broccoli in a colander for 10 minutes to drain off excess water; skipping this stops the bake from cooking through.
Whisk the eggs with the milk, then stir in the whole wheat flour, baking powder, salt and black pepper until smooth. Fold in the drained vegetables and grated kashar cheese.
Pour the batter into a greased rectangular tin and bake in an oven preheated to 180°C for 25 minutes, until the top turns golden and the centre has risen.
Let it rest in the tin for 10 minutes before turning out, then slice and serve either warm or cold.
Do not add the vegetables to the mixture without draining excess water, or the middle of the bake will turn rubbery. Allergens: contains wheat (gluten) and egg.
Dilimleyip beslenme çantasına koydum, 3 dilimi soğukken bile lezzetini hiç kaybetmedi, hafta içi kolay bir çözüm oldu.
Kalabalık bir kahvaltıya yetiştirmem gerekiyordu, önceki akşamdan artan haşlanmış sebzelerle 6 kişilik kalıpta harika bir çözüm oldu.
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