{"id":41,"date":"2013-03-14T14:55:05","date_gmt":"2013-03-14T05:25:05","guid":{"rendered":"http:\/\/blogs.flinders.edu.au\/helpp\/?p=41"},"modified":"2013-03-14T14:55:05","modified_gmt":"2013-03-14T05:25:05","slug":"recipe-of-the-week-tasty-vegetable-slice-by-dietitian-sophie-palyga","status":"publish","type":"post","link":"https:\/\/blogs.flinders.edu.au\/nutrition\/2013\/03\/14\/recipe-of-the-week-tasty-vegetable-slice-by-dietitian-sophie-palyga\/","title":{"rendered":"Recipe of the Week: Tasty Vegetable Slice by Dietitian Sophie Palyga"},"content":{"rendered":"
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Veggie Slice<\/figcaption><\/figure>\n

Australians have forgotten how to be thrifty when it comes to food. According to recent research, the average Australian family wastes over $1000 very year throwing out edible food. That\u2019s 20% of the food we buy or 1 in every 5 grocery bags that end up in our household bin. Across Australia, that\u2019s $8 billion of food added to landfill every year.<\/p>\n

One possible hypothesis for the rise in food waste is that the art of using left overs and \u2018a bit of this and that\u2019 has been lost. Our parents or grandparents did not always have the abundance of food available to Australians today, and they needed to be smart and creative with the food they had to keep the family fed.<\/p>\n

If being food scrap savvy does not come naturally to you, try this tasty vegetable slice. Because it includes a variety of vegetables and they have been grated or finely sliced to fit in as much as possible, it means this dish is packed full of different vitamins and minerals. But you (or the kids) wouldn\u2019t know it. It\u2019s so easy to make and tastes delicious!<\/p>\n

Ingredients:
\n20ml olive oil
\n1 medium leek, thinly sliced
\n6 medium eggs
\n\u00bc cups low-fat milk
\n1 cup thinly sliced zucchini
\n\u00bd cup diced tomato
\n1 cup baby spinach
\n\u00bd cup grated carrot
\nPepper to taste
\n100g reduced fat cheese, grated<\/p>\n

Method:
\n1. Preheat oven to 180\u00b0C.
\n2. Over medium heat, add oil to a medium-sized frying pan. Add leek and cook until tender.
\n3. In a medium bowl, add eggs and milk and whisk until combined.
\n4. Into egg mixture, add zucchini, tomato, saut\u00e9ed leek, baby spinach, carrot, pepper and half of the cheese. Whisk until well combined.
\n5. Line a medium-sized oven-proof dish with grease proof paper.
\n6. Transfer egg mixture into dish. Top with the remaining cheese.
\n7. Cook for 30-40 minutes until cooked through and golden brown.
\n8. Serve immediately.<\/p>\n

To this recipe you can add any vegetables, lean meats, herbs and spices.. Also try using the last of your vegetables in risottos, salads, soups, casseroles, curries, savoury muffins or a stir-fry. Fruit can be included in muffins or cakes, parfaits, fruit salad and crumbles, or even in curries and tagines or on top of pizzas.<\/p>\n

Other ways to reduce food waste include:<\/p>\n