Loaded with goodness and easy to pull together, this Egg, Potato and Capsicum Slice is a great sandwich alternative or dinner idea!
2 tbsp olive oil
1 tbsp of dried rosemary
1/4 tsp salt
2 medium size potatoes - thinly sliced
8 large eggs
1/4 cup oat milk (normal milk also works well)
1 tsp smoked paprika
1 medium size capsicum - thinly sliced
Handful of fresh herbs (we used oregano + basil)
- Preheat your oven to 200. Mix the olive oil, rosemary, and salt in a large bowl and toss the potato slices in until they're coated in the oil.
- Arrange the potato slices on a baking sheet and roast for about 25 minutes. Remove them when they are soft and just starting to brown.
- In a separate bowl, whisk the 8 eggs, together with the oat milk and smoked paprika and pour this mixture over the roasted potato slices. Top with capsicum slices and fresh herbs and bake in the oven for a further 20 minutes. Remove and allow to cool before slicing.
- Perfect to slice thin for your Bento Five, or wider for a Bento Three meal!