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Ingredients
- 6 eggsÂ
- ½ cup (60ml) almond milk, unsweetenedÂ
- ½ cup (60g) buckwheat flour Â
- ½ tsp. baking powderÂ
- ¼ tsp. salt
-  ½ tsp. dried basilÂ
- ½ tsp. dried oreganoÂ
- ½ tsp. dried dillÂ
- 2 medium zucchinis, shredded Â
- 1 onion, finely choppedÂ
- 1 cup kale (70g), chopped Â
- 1 cup (115g) cheddar cheese, grated
Prep Time:
15
Minutes
Directions
Cook Time:
30
Minutes
- Preheat the oven to 375°F (190°C).Â
- Grease a 9x9 inch (22x22cm) baking tray with oil and set aside.Â
- In a large bowl, combine all the ingredients, mixing well to combine. Pour into the baking tray and bake for 30-35 minutes, until the center is cooked and an inserted toothpick comes out clean.Â
- Allow to cool before slicing. Store in the fridge, in an airtight container, for up to 4 days.Â
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
