A yummy kids meal that you could serve for breakfast, lunch or dinner

My kids call this dish ' healthy eggy bread' but really it's a just good old egg frittata cooked in a loaf tin. It couldn't be easier to make and takes about 20 mins.  It's also packed full of yummy veggies and could quite easily pass as breakfast, brunch, lunch or dinner...... and everyone loves it!!  Win win win!  (Although I used my thermomix, you really don't need one for this recipe)

Ingredients:
80g cheddar cheese (grated)
1 tsp concentrated vegetable stock
100g carrot (peeled)
100g sweet potatoes
1 medium zucchini
1/2 red pepper (capsicum)
2 spring onions
1 tbs olive oil
1tbs plain four
6 eggs

method:
1.  Preheat the oven to 180 degrees and prepare a loaf tin.  I just sprayed mine with a baking spray.

2.  Place the cheese in the thermomix bowl and grate for 5 seconds on speed 5/6 - or just use a good old fashioned cheese grater.  Set aside.

3.  Place the veggies into the bowl and chop for 5 seconds on speed 5 - or until you have reached your desired consistency.  If you're not using a thermomix then just chop or grate all the veggies into fairly fine pieces.

Finely chopped and brightly coloured veg

4.  Add the oil and saute for 3 minutes and 30 seconds on 100 degrees and reverse speed soft.  Or just lightly fry over a medium heat until the the colours become slightly translucent.

5.  Add all the remaining ingredients and mix for 10 seconds on reverse plus speed 3.

6.   Pour into your loaf tin and bake for 15 minutes until it has completely set and is golden brown.  Check it the same way you would a cake by inserting a knife or skewer and if it comes out clean, it's good to go!!

7.  Serve up (on a Mr Messy plate) with some tomato sauce and some extra salady bits on the side.

I know I've said this is a kids meal but truth be told I often have it for lunch and then keep the left overs for the kids dinner - or even their 'after school' snack!

ENJOY xxxx