[cooked-sharing]
2 small roasted sweet potatoes, roughly diced
4 roasted carrots, roughly diced
4 garlic cloves, diced
2 silver beat leaves, chopped
½ cup spinach leaves
3 tbsp fresh chives, chopped
6 organic free range eggs
½ tbsp CH Seaweed Salt
Freshly ground pepper to taste
1
Add the garlic, silver beet, spinach, chives, eggs and seasoning to a bowl and mix together.
2
Add the roasted sweet potato and carrots and mix again.
3
Add the mixture to a lined cake tin and bake for 30-40 minutes or until golden and cooked through.
4
Serve with salad.
CategoryLunch
Ingredients
2 small roasted sweet potatoes, roughly diced
4 roasted carrots, roughly diced
4 garlic cloves, diced
2 silver beat leaves, chopped
½ cup spinach leaves
3 tbsp fresh chives, chopped
6 organic free range eggs
½ tbsp CH Seaweed Salt
Freshly ground pepper to taste
Directions
1
Add the garlic, silver beet, spinach, chives, eggs and seasoning to a bowl and mix together.
2
Add the roasted sweet potato and carrots and mix again.
3
Add the mixture to a lined cake tin and bake for 30-40 minutes or until golden and cooked through.
4
Serve with salad.