Recipes

Savoury Winter Vegetable Slice with Nutmeg Essential Oil

Name: Savoury Winter Vegetable Slice with Nutmeg Essential Oil
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 – 6
Ingredients: 1 small sweet potato; 1 cup pumpkin (cut in approx. 1cm pieces); 1 small yellow onion; 1 medium carrot; 8 large eggs; ½ cup melted butter, coconut oil or olive oil; 1 tsp sea salt and freshly ground pepper (to taste); 1 drop nutmeg essential oil (to taste); 1 cup grated cheddar cheese or mozzarella (reserve ½ cup); ½ cup ricotta (reserve ¼ cup); ½ cup gluten free self-rising flour or regular self-rising flour; 4 tbsp chopped parsley; 2 stems, fresh thyme or ½ tsp dried thyme (optional); 4 – 6 asparagus spears, chopped into 1cm pieces and/or ½ cup baby spinach leaves; 2 tbsp melted butter or olive oil (to drizzle over before baking)

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This wonderful savoury slice is full of winter veggies and the nutmeg oil gives it a little spicy (but not hot) note. It’s idea for an easy weeknight dinner served with a salad or perfect for a light lunch. It’s also great for school lunches.

TIP This recipe can be used for making muffins just line the muffin tin with muffin/cupcake holders and fill them a little over ¾ full as they will rise. The recipe should make approx. 12 muffins depending on the amount of veggies in the batter.

NOTE You can add other veggies like capsicum, asparagus, spinach, zucchini, broccoli (cut finely) and potatoes. The recipe calls for parsley or coriander leaves you could also use some fresh thyme leaves, but all the herbs are optional, to taste. You can use fetta in place of the ricotta or a combination of both, if you like.

July 31, 2025

by adminaustralia

Persons

Serving Size

1 slice

Prep Time

25 minutes

Cook Time

50 minutes

Total Time

1 hour, 15 minutes

Ingredients

1 small sweet potato
1 cup pumpkin (cut in approx. 1cm pieces)
1 small yellow onion
1 medium carrot
8 large eggs
½ cup melted butter, coconut oil or olive oil
1 tsp sea salt and freshly ground pepper (to taste)
1 drop nutmeg essential oil (to taste)
1 cup grated cheddar cheese or mozzarella (reserve ½ cup)
½ cup ricotta (reserve ¼ cup)
½ cup gluten free self-rising flour or regular self-rising flour
4 tbsp chopped parsley
2 stems, fresh thyme or ½ tsp dried thyme (optional)
4 – 6 asparagus spears, chopped into 1cm pieces and/or ½ cup baby spinach leaves
2 tbsp melted butter or olive oil (to drizzle over before baking)

Instructions

1. Preheat the oven to 180 and line a 25cm x 38cm baking tin with baking paper. You can use others shapes for the tin and the size can vary a little. You can also make individual ones in ramekins (approx. 6 – 8 depending on size)
2. Then cut the sweet potato, pumpkin, onion, and carrot into small pieces/cubes (approx. 1cm) and roast in the oven until cooked through approx. 15 minutes. You can use larger pieces of veggie, but you’ll need to roast them a little longer until cooked through.
3. In a large bowl beat the eggs until well combined then add in the melted butter, sea salt, pepper and nutmeg oil and stir well.
4. Then add in the rest of the ingredients except the melted butter for drizzling and the reserved ½ cup cheddar or mozzarella cheese and ¼ cup ricotta to sprinkle on top before baking. Gently mix the mixture until well combined and then pour the batter into the prepared tin, ramekins or muffin tin.
5. Evenly distribute the batter filling the tin and sprinkle the remaining cheddar and ricotta over the top. Drizzle with the melted butter or olive oil and place in the oven. Bake for 45 – 50 minutes until golden on top and cooked through. Cover with baking paper if the top is browning too quickly.
6. You can serve warm right from the oven after allowing it to sit 5 minutes or serve room temperature. You can also serve chilled or gently reheat in the oven. The slice will keep up to 4 days refrigerated.

https://www.youngliving.com/blog/australia/savoury-winter-vegetable-slice-with-nutmeg-essential-oil/