Kale, red bell pepper, feta and roasted squash loaf

Kale, red bell pepper, feta and roasted squash loaf 

One of my favorite ingredients is the EGG. It’s so versatile – you can bake, shallow fry, roast, poach, steam, microwave, or deep fry it – basically every cooking method can be used on an egg. It’s loaded with proteins, vitamins and minerals. Eggs, in moderation, are good for you and, an added bonus, are affordable whether you buy them at the local farmers’ market or at your local store. I personally only use cage free eggs purchased at my local farmers’ market. I like the fact that the birds can run free and eat a balanced diet and the taste is far superior to that of a factory produced egg.

Whisk some eggs, add some kale, roasted bell peppers and squash and you have a great family meal that’s easy to prepare and cook. This could be lunch with a salad or dinner with some extra roasted vegetables like red skin potatoes or parsnips or one of my favorite’s charred carrots. Enjoy!

Kale, red bell pepper, feta and roasted squash loaf

Serves 8


1 cup diced butternut squash

1 cup diced red bell pepper

2 tablespoons olive oil

2 cups kale, stokes removed and roughly chopped

6 medium cage free eggs

½ cup almond milk

1 teaspoon turmeric

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ teaspoon chili flakes

1 tablespoon fresh whole wheat breadcrumbs

1 tablespoon freshly chopped parsley (or your choice of herb)

1 cup feta cheese

Pre-heat oven to 380°F and lightly grease a 2lb loaf tin

How to make:

Place the diced squash and diced peppers in a zip lock bag, pour on the oil, zip close and shake, then tip onto a baking sheet, pop into the oven and roast for 20 to 25 minutes or until tender and slightly charred on the edges. Remove from oven.

While the squash and the peppers are roasting, place a large pan of water on the stove, bring to a boil, then add the kale, cook for 2 minutes, drain the kale and cool down under cold running water. Place on a clean kitchen towel and squeeze excess moisture from the kale.

Sprinkle the breadcrumbs inside the greased loaf tin, turn over and allow the excess breadcrumbs to fall from the tin, discard the left over breadcrumbs.

Take a large bowl and crack in the eggs along with the remaining ingredients, whisk together, and then add the squash, bell peppers and kale, stir to combine with the egg mixture. Then carefully pour the mixture into the loaf tin and pop into the oven and bake for 40 to 45 minutes or until golden brown on top and firm in the center.

Remove from the oven and allow to cool down slightly before slicing into 8 portions and serving with a salad of your choice.


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