Great for lunches, picnics and as breakfast muffins. This is an easy, one-bowl recipe.
1/2 cup oil
1 pinch pepper
1 cup sweet potato grated
1 cup zucchini grated
1 cup spring onions chopped
1 cup self-raising flour
1 cup parmesan cheese grated
1. Whisk eggs, oil and pepper in a large bowl.
2. Add prepared vegetables and coat well in egg mixture. Stir in flour.
3. Place in a prepared slice tin or large muffin trays.
4. Sprinkle with a little grated parmesan cheese. Bake at 180C until golden.
I sometimes add a little bacon.
The cheese can be omitted for a dairy-free meal.
Editor’s note: The Best Recipes team added 1/2 roughly diced capsicum to this recipe to add an extra hit of veg and colour.