This dish makes a somewhat regular appearance in our kitchen! It ticks all the best boxes (quick, easy, Freddy will happily eat it…) and tastes scrumptious! It’s both filling and satisfying, so it’s great for an on-the-go meal, but I often serve slices alongside an easy salad, some lemony smashed avo or a generous dollop of homemade sauerkraut for a simple lunch or light dinner at home too. Enjoy!
- 1 large zucchini, or two small, finely chopped
- 10 mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely grated or crushed
- Coconut or olive oil
- 9 eggs
- Two large handfuls of baby spinach, or 1/4 of a large bunch, roughly chopped
- 1/2 tsp gluten free baking powder
- 3 tbsp almond flour
- Salt and pepper
Preheat the oven to 175 degrees and line the base and sides of a loaf tin with baking paper. Add two tbsp of oil to a frying pan and saute the zucchini, mushrooms, onion and garlic for a couple of minutes or until slightly softened. Remove from heat and allow to cool off. Whisk the eggs together and then add the baking powder, almond flour and a generous grinding of salt and pepper. Finally, stir through the spinach, along with the contents of the frying pan, and pour mixture into prepared tin. Bake for 45 minutes and allow to rest for about 10 minutes before attempting to slice it! I get 8 decent slices out of mine. Yummy!