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.
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