Roast Turkey & Grilled Vegetable Bake


  • 6 Farm Pride eggs
  • Olive oil cooking spray
  • 6 thick slices of wholemeal bread
  • 300g jar/tub grilled vegetables, drained
  • 1/2 small red onion, finely sliced
  • 200g roast turkey, skin removed, cut into small pieces
  • 1/2 cup torn basil leaves
  • 3/4 cup reduced fat mozzarella cheese
  • 1 1/2 cups low fat milk
  • 3/4 cup reduced fat tasty cheese, grated


  1. Preheat oven to 180 C and grease a two litre baking dish with olive oil cooking spray.
  2. Remove crusts from bread and cut into large 3cm cubes; place into a mixing bowl with grilled vegetables, onion, turkey and half of the basil leaves and mix well.
  3. Spoon the mixture into the baking dish evenly and scatter with the remaining basil leaves and mozzarella cheese.
  4. Whisk eggs and milk together, seasoning with freshly ground black pepper.
  5. Pour over bread and stand for five minutes. Top with grated cheese and bake for 45-50 minutes or until egg is set and bread is golden. Serve hot with a fresh green salad or steamed asparagus.

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