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Ingredients
- 1 tsp. olive oil
- 1 small zucchini, grated
- 1 carrot, grated
- 8 eggs
- 3 tbsp. cream cheese
- ½ onion, minced
- 7 oz. (200g) canned tuna, drained
- 2 tbsp. fresh basil, chopped
- 3 tbsp. rolled oats
- salt & pepper
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- Preheat the oven to 350°F (180°C) and grease a pie dish with olive oil.
- Place the grated zucchini and carrot into a clean kitchen towel and squeeze out as much liquid as possible.
- Place the cream cheese with the eggs into a bowl and beat together until smooth. Now add the remaining ingredients, season to taste with salt and pepper and mix well.
- Pour the mixture into the earlier prepared pie dish and bake in the hot oven for 35-40 minutes, or until set. Remove the dish from the oven and set aside to cool for 5 minutes before serving.
- Store in an airtight container in the fridge for up to 3 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
