Roasted Vegetable Bake

Roasted Vegetable Bake – Serves 4

Ingredients

Fry Light

2 small red onions, sliced

1 large red pepper, deseeded and cut into chunks

150g open cup mushrooms

2 courgettes, sliced

6 large eggs

3tbsp chopped flat leaf parsley

Method

1. Preheat the oven to 200C / 400F / Gas 6. Put all of the vegetables into a square baking tray or roasting tin sprayed with Fry Light, add the salt and pepper and toss well to mix. Roast for 15-20 minutes or until golden and tender.

2. Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10 minutes or until the egg is set. Leave to cool in the tin for 5 minutes before cutting into wedges and serving warm with a salad.