Veggie, egg & cheese lunch pies

Prep 30 mins | Cook 40 mins | Makes 6

2 tbs oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
100g button mushrooms, chopped
1 medium zucchini
1 medium carrot
5 free-range eggs, at room temperature
1 cup reduced fat grated tasty cheese
1 cup self-raising flour
6 cherry tomatoes, halved

STEP 1 Preheat oven to 180°C/160°C fan-forced. Line a 6 hole x 34 cup capacity muffin pan with muffin wrappers.

STEP 2 Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring often, for 4-5 minutes until tender. Add mushrooms and cook, stirring often, for 2-3 minutes until softening. Remove and cool slightly.

STEP 3 Coarsely grate zucchini, place in a sieve and press to remove excess water. Coarsely grate carrot. Whisk eggs in a bowl until well combined. Add cheese, flour, zucchini and carrot. Season with salt and pepper. Stir until well combined. Evenly spoon mixture into prepared pan. Top each with a cherry tomato. Bake for 25-30 minutes. Cool in pan for 10 minutes then transfer to a wire rack to cool. Serve warm or refrigerate and pop into the school lunch box.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.