Farm to Fork Veggie Wedges | Journal | Parson's Nose

Esme Todd

Esme Todd is an entertainment and children’s presenter originally from Bristol. Over the years she has worked with many large brands and household names such as the BBC, Vodafone, The Entertainer and Vue Cinemas. As a pescatarian, Esme loves trying out new veggie foods and dishes and making different vegetable focused meals.

Video Description

Esme Todd presents Farm to Fork Veggie Wedges. Follow Esme as she shows you how to cook this delicious and healthy meal.

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Ingredients:

5 eggs
1 tbsp of sliced chives
1 handful of broccoli florets finely
chopped
1 carrot grated
1 handful of sweetcorn
100g of grated cheese
Sea salt and pepper to taste

Method

Set the oven to 180C/ 350F/ Gas 4. Grease a 20cm non-stick pie dish with butter. Sprinkle the broccoli, carrot and sweetcorn on the bottom of the dish. Sprinkle half the cheese over the vegetables. Then beat the eggs in a large bowl until frothy. Pour the egg mixture over the vegetables, then sprinkle with the remaining cheese. Bake in the oven for 20-25 minutes until golden and firm. Cut into slices, season with salt and pepper to taste and serve.

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