Courgette Eggy Fingers
Blood Sugar: 2Servings: 5Preparation Time: 5minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumFolate
Macronutrients per 100g
Energy
114kcal
Sugar
1g
Fat
8g
Fiber
1g
Sat fat
3g
Protein
8g
Carbs
3g
Sodium
117mg
Ingredients
1 small Courgette, 60g / 2oz Cheddar, 6 Egg, 2 tbsp rolled Porridge oats, pinch Black pepper
Preparation
1. Preheat oven to 200°C (400°F). 2. Coarsely grate 1 small Courgette and 60g / 2oz Cheddar into a bowl. 3. Crack 6 Eggs into the bowl, add 2 tbsp rolled Porridge oats and a pinch of Black pepper. 4. Whisk together until combined. 5. Pour mixture into greased 900g (2lb) loaf tin. 6. Bake for 20-25 minutes until the middle is set. 7. Allow to cool for 5 minutes before cutting into fingers 2cm (¾in) wide.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
19% of RDI
Vitamin C
6% of RDI
Omega 3
4% of RDI
Vitamin A
14% of RDI
Calcium
94% of RDI
Folate
47% of RDI
Good to know
Store in the fridge for 2 days or in the freezer for 3 months.
How to Prepare
1. Preheat oven to 200°C (400°F). 2. Coarsely grate 1 small Courgette and 60g / 2oz Cheddar into a bowl. 3. Crack 6 Eggs into the bowl, add 2 tbsp rolled Porridge oats and a pinch of Black pepper. 4. Whisk together until combined. 5. Pour mixture into greased 900g (2lb) loaf tin. 6. Bake for 20-25 minutes until the middle is set. 7. Allow to cool for 5 minutes before cutting into fingers 2cm (¾in) wide.
Good to Know
Store in the fridge for 2 days or in the freezer for 3 months.
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