I often make this loaf at the start of the week and bring a few slices to work; whether to enjoy as a main or snack. It’s great fuel for the internal fire, and will keep you going for hours thanks to its satiating trio of fibre, protein and fat-rich foods.
Ingredient-wise, it’s versatile and giving – add extra herbs, other greens or veggies you might have sitting in the bottom of the crisper. While you can sub in different hard yellow cheeses (e.g. colby or edam), I love the sharpness of a mature cheddar. While I’ve called this a loaf (it’s baked in a loaf tin!), its got more than a few eggs in it, so consider it on the path to being a frittata! Enjoy!
Small handful offresh herbs e.g. parsley, chives, basil, finely sliced or chopped
1cupcheddar cheese, grated
¼cupextra virgin olive oil
Sunflower, pumpkin seeds and extra cheese, to garnish
Preheat the oven to 170 degrees celsius. Line a small loaf tin with baking paper.
Using an old dry tea towel (you might get a little carrot juice on it!), put the grated carrot and courgette in the middle of the tea towel, bring the corners together, twist and then squeeze out an excess moisture from carrots and zucchini through the tea towel into the sink. Take your time to get out as much moisture as you can.
Into a large bowl add the brown onion, courgette, carrot, spinach or silverbeet, fresh herb, salt and cheese. Gently mix with a spatula.
Mix together the almond meal, oil and eggs. Pour over veggie mixture and mix well.
Pour mixture into loaf tin. Sprinkle top with extra grated cheese and seeds.
Bake for 30 minutes, or until cooked through.
Storage instructions: Store leftovers in an airtight container in the fridge for up to 4 days.Cheese substitutes: You can swap cheddar cheese for edam or colby. I love the sharpness of the cheddar or tasty.