12 Whole Eggs ( 12 serves )
1 Small tub Low Fat Ricotta Cheese
1 Large Sweet Potato, peeled, sliced thinly & baked or grilled
1 Large Eggplant, sliced and chargrilled
1/2 bag Baby Spinach Leaves
2 Red bell peppers, oven roasted and skin removed
2 Zucchini, sliced lengthways and chargrilled
1 Red Onion, sliced and grilled until soft
6 Mushrooms, sliced
2 x cups Fresh Basil Leaves
1/4 cup raw Pine Nuts
1/4 Cup Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1 x Red Chilli, seeds removed (optional)
Salt Flakes and Cracked Pepper to taste
Preheat oven to 180.
Combine all ingredients for pesto in a blender and mix until the right consistency. Set aside.
Chargrill the vegetables listed above in a griddle pan and set aside.
Roast the red bell pepper and sweet potato in the oven for 30 minutes.
Spray your baking dish with olive oil and layer all the vegetables (mine went eggplant, onion, sweet potato, spinach, zucchini, capsicum, mushroom, sweet potato and any left over eggplant).
Combine eggs with the pesto in a bowl and mix well.
Pour the mixture over the veggies until almost covered.
Place dollops of ricotta on top (to taste) and bake in oven for 1 hour. To test if cooked, shake the tray and if it wobbles in the middle it still needs a little longer!
Cut into slices and eat on its own or else as a side dish to a BBQ (for all you meat lovers!) 🙂
Calories per serve: 250