Servings: 4-6 | Prep time: 20 min | Cooking time: 22 min
Enjoy for breakfast or lunch.
Ingredients:
- 2–3 cups butternut, small cubes
- 1 large red onion, sliced
- 1½ cups mushrooms, sliced
- 6–8 eggs
- 3 tbsp unsweetened plant milk like almond or macadamia milk
- 2 tbsp olive oil
- 2 cloves garlic, minced
Seasoning (key to “best” flavour):
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & black pepper
- Optional: pinch chili flakes
To finish:
- Fresh parsley or chives
- Optional: 2 tbsp nutritional yeast (for cheesy flavour)
Method:
1. Roast properly (this is where flavour is built)
- Toss butternut, onion, and mushrooms with olive oil + all seasoning (except fresh herbs)
- Spread on a large tray (important: no overcrowding)
Roast 30 minutes, turning once halfway
You want:
- Golden edges on butternut
- Mushrooms browned (not soggy)
- Onion slightly caramelised
If there’s liquid on the tray, let it cook off for the last 5 minutes.
2. Prep the egg mix
Whisk:
- Eggs
- Plant milk
- Pinch salt & pepper
- Nutritional yeast (if using)
3. Assemble
- Lightly grease an oven dish
- Add roasted veg + garlic (mix through)
- Pour egg mixture over
Gently stir once so everything is evenly distributed
4. Bake
Bake 18–22 minutes
It’s done when:
- Centre is just set (slight softness is fine)
- Edges are lightly golden
5. Rest (very important)
Let it sit for 5–10 minutes before slicing
→ This improves texture and prevents it from falling apart
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This recipe is developed by our in-house chef: Rozanne Nell
Rozanne is a qualified chef and recipe developer with a passion for food, nutrition, and helping others build healthy relationships with eating. She completed her Culinary Arts degree at Prue Leith Chef’s Academy, graduating top of her class and earning the prestigious Chef of the Year award.
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