Vegetable Slice

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This vegetable slice recipe is so simple to make and versatile as well. It's great as a lunch, dinner, in lunchboxes and also great as finger food for baby-led weaning.

Four pieces of vegetable slice staked in a tower on top of crumpled brown parchment paper.

Why This Recipe Works

  • Easy
  • Vegetarian
  • So versatile, can be used for all meals, lunchboxes and baby-led weaning
  • Based on winter vegetables, so it's economical to make in the cooler months.

Ingredients you will need

To make this veggie slice recipe you will need:

  • Eggs
  • Milk
  • Self-raising flour
  • Grated cheese
  • Cauliflower (riced) 
  • Broccoli (riced)
  • Corn kernels
  • Onion
The ingredients to make vegetable slice laid out on a marble bench top.

Ingredient Notes and Substitutes

  • Self-raising flour: this can be substituted for ½ cup of plain flour and ½ teaspoon of baking powder. Or for a gluten-free alternative ½ cup of ground almonds and ½ teaspoon of baking powder. You can also use a GF flour.
  • Riced cauliflower and broccoli: You can rice your broccoli and cauliflower by blitzing them into rice-sized pieces in a food processor... or check your local supermarket freezer for broccoli and cauliflower rice.
  • Grated cheese: I like to use strong, tasty cheddar in this recipe.
  • Milk: You can use any plant-based milk if you do not wish to use cow's milk.
  • Corn kernels: Frozen or canned corn kernels are fine for this recipe.
  • Salt and Pepper: If you are making this for a young child for baby led weaning skip the salt. If not season to taste!
A head of broccoli next to a pack of frozen broccoli rice, a head of cauliflower next to a bag of frozen broccoli rice.
Such handy products to keep in your freezer!

How to make a veggie slice

Below are illustrated step-by-step instructions to make my Vegetable Slice Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 180 degrees Celsius (360 Fahrenheit)

Prep your tin: I cook this veggie slice in a slice tin. Mine is approximately 20cm x 30cm. I spray the tin with oil, then I line it with baking paper. I line it in a way that the paper drapes over the long edges of the tin, this allows me to easily lift out the slice when it is cooked. You can also make this slice in a loaf tin, the thicker you make the slice the longer the cooking time might be.

A baking tin lined with brown parchment paper.

Step one: In a large mixing bowl whisk the eggs, milk and flour. Don't worry if it's a bit lumpy, the lumps bake out.

A mixing bowl containing an egg batter, lumps of flour visible.

Step two: Stir through the remaining ingredients: Cauliflower, Broccoli, Onion, Cheese, and Corn Kernels.

A mixing bow containing an egg batter with chopped vegetables and grated cheese.

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Step three: Pour the veggie slice mix into your slice tin. Bake at 180 degrees for 20 minutes or until the slice has risen, all the egg is cooked and the slice is golden brown on top.

Vegetable slice batter in a lined slice tray ready to go into the oven.

Step four: Cool, slice, then enjoy!

A golden baked rectangular egg dish on a cooling rack.

A slice of egg frittata on a stainless steel spatula.

Top Tips

Here is how you can make this vegetable slice recipe perfectly every time!

  • Cook Time: If you are baking a thin slice like the one I have pictured, the cooking time will be approximately 20 minutes, if you have decided to make your veggie slice in a smaller tin, the cooking time will be longer, in a loaf tin it can take up to 40 minutes.
  • Cool a little before slicing: When the veggie slice is piping hot from the oven it can fall apart a little when you slice it. If you let it cool a bit, it will firm up and be easier to slice.
  • Everything is better with Bacon: This recipe is absolutely with a little added bacon! Add around 100g of chopped bacon when you add the veggies and you won't regret it. The bacon does not have to be cooked first it will cook in the slice just fine.
A lunchbox packed with egg and vegetable slice, grapes and kiwifruit.

FAQs

How to store vegetable slice?

Vegetable slice can be stored in an air-tight container in the refrigerator for up to 4 days, or frozen for up 3 months.

Is vegetable slice suitable for baby led weaning

Yes, if the veggies are finely chopped and you make this slice without added salt it will be suitable for baby led weaning.


A pink silicone baby plate with strips of vegetable slice, banana and quartered grapes.

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A piece of egg slice resting on a stainless steel spatula on top of a baking tray of egg slice.

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Four pieces of vegetable slice staked in a tower on top of crumpled brown parchment paper.

Vegetable Slice

Vegetable slice is such an easy and versatile recipe, great as a light meal, perfect in lunchboxes and brilliant for baby led weaning.
Print Pin Rate
Course: Light Meal
Cuisine: New Zealand
Keyword: vegetable slice, vegetable slice recipe, veggie slice, vegetable slice nz
Servings: 6 servings
Calories: 199kcal
Author: Stacey

RATE THIS RECIPE

4.42 from 29 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 6 eggs
  • 120 mililitres milk ½ cup
  • 60 grams self-raising flour ½ cup
  • ½ onion diced
  • 50 grams cauliflower (riced) ½ cup
  • 50 grams broccoli (riced) ½ cup
  • 75 grams corn kernels ½ cup
  • 60 grams grated cheese ½ cup
  • Salt and Pepper To taste

Instructions

  • Preheat your oven to 180 degrees Celsius (360 Fahrenheit)
  • Prep your tin: I cook this veggie slice in a slice tin. Mine is approximately 20cm x 30cm. I spray the tin with oil, then I line it with baking paper. I line it in a way that the paper drapes over the long edges of the tin, this allows me to easily lift out the slice when it is cooked.
  • In a large mixing bowl whisk the eggs, milk and flour. Don't worry if it's a bit lumpy, the lumps bake out.
  • Stir through the remaining ingredients: Cauliflower, Broccoli, Onion, Cheese, Corn Kernels. Season with salt and pepper to taste (skip the salt if you are going to use this recipe for baby led weaning)
  • Pour the veggie slice mix into your slice tin. Bake at 180 degrees for 20 minutes or until the slice has risen, all the egg is cooked and the slice is golden brown on top.
  • Cool, then enjoy!

Notes

  • Cook Time: If you are baking a thin slice like the one I have pictured, the cooking time will be approximately 20 minutes, if you have decided to make your veggie slice in a smaller tin, the cooking time will be longer, in a loaf tin it can take up to 40 minutes.
  • Cool a little before slicing: When the veggie slice is piping hot from the oven it can fall apart a little when you slice it. If you let it cool a bit, it will firm up and be easier to slice.
  • Everything is better with Bacon: This recipe is absolutely delicious with a little added bacon! Add around 100g of chopped bacon when you add the veggies and you won't regret it. The bacon does not have to be cooked first it will cook in the slice just fine.
  • Vegetable slice can be stored in an air-tight container in the refrigerator for up to 4 days, or frozen for up 3 months.
  • Ingredient notes and substitutions

    • Self-raising flour: this can be substituted for ½ cup of plain flour and ½ teaspoon of baking powder. Or for a gluten-free alternative ½ cup of ground almonds and ½ teaspoon of baking powder. You can also use a GF flour.
    • Riced cauliflower and broccoli: You can rice your broccoli and cauliflower by blitzing them into rice-sized pieces in a food processor... or check your local supermarket freezer for broccoli and cauliflower rice.
    • Grated cheese: I like to use strong, tasty cheddar in this recipe.
    • Milk: You can use any plant-based milk if you do not wish to use cow's milk.
    • Corn kernels: Frozen or canned corn kernels are fine for this recipe.

    Nutrition

    Serving: 1serve | Calories: 199kcal | Carbohydrates: 18g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 176mg | Sodium: 167mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!

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    Quick Start Guide To BLW

    Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

    4.42 from 29 votes (28 ratings without comment)

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    7 Comments

    1. 5 stars
      Made for my 2.5yo twins. Had no cauli but added 100g champagne ham. They liked it but think I should have blitzed the onion as may not have been small enough as I’m a rubbish dicer haha

    2. Hi Stacey,

      I am looking to make this recipe but I am really not a fan of corn.

      Could I replace the quantities with any other veg of choice are are there some that you would say wouldn't work.

      Thanks