Pumpkin Soup with Eggs
40 min
Perfect Halloween dinner for the kids — creamy blended pumpkin soup topped with a hard-boiled egg decorated to look like a ghost.
soupvegetarianautumn
Frittata with Root Vegetables
Perfect way to use up leftover roasted or boiled root vegetables. Throw them in a dish with eggs and cheese and you've got dinner sorted.
Instructions
- 1
Whisk together the eggs, milk, salt, and pepper in a bowl until combined.
- 2
If you're using leftover cooked or roasted vegetables, great — just use them as-is. If you're starting fresh, peel and chop the vegetables, then boil them until tender. Grease an ovenproof dish with the olive oil, fill it with the vegetables, pour the egg mixture over the top, and scatter the grated cheese over everything.
- 3
Put the dish in the middle of the oven at 200 °C and bake for about 20 minutes, until the egg has set and the top is nicely golden. Take it out and let it rest for a couple of minutes so it firms up a bit. Scatter over the spinach and fresh parsley, then serve.
Per average serving
243
Calories
kcal
20.4
Protein
g
2.9
Carbs
g
16.8
Fat
g
0g
Fiber
2.9g
Sugar
681mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
243
Calories
kcal
20.4
Protein
g
2.9
Carbs
g
16.8
Fat
g
0g
Fiber
2.9g
Sugar
681mg
Sodium
Related Recipes
Vegetable Soup with Pumpkin and Risoni
40 min
Warming, filling, and ready in under 40 minutes. Swap the risoni for leftover cooked rice or barley if that's what you've got.
soupveganvegetarian
Baked Tortilla Omelette
40 min
Dead simple dinner for one. Eggs, ham, beans and cheese baked right inside a tortilla — crispy edges, soft and set in the middle.
eggbakedquick