In a large bowl whisk together:
- 10 eggs
- 1/2 cup milk
- 1 cup cheese
- salt, pepper and chili to taste
- 1/2 tsp fried mustard
- 1 handful of chopped fresh parsley (optional)
In a second large bowl mix:
- 1 1/2 cups of flour
- 2 tsps baking powder
- 2 grated courgettes
- 1/2 grated eggplant
- 2 sliced tomatoes
- 1 cup sliced leek
- finely diced garlic
- 2 rashes of finely diced bacon – optional
- 3 tbsps nutritional yeast – optional
- 5 leaves of finely diced kale or silverbeet or spinach
Pour the egg mixture over the vegetables and mix well.
Pour into a greased baking dish and top with an extra 1/2 cup of cheese and an extra rasher of bacon (finely chopped).
Bake in the oven on 180 degrees for 30 to 40 minutes or until it is cooked. You will know it’s cooked when you put a knife through the middle and it comes up dry.
Time in the kitchen: 15 to 20 minutes prep time + cook time.
Feel free to swap out vegetables (capsicum and grated pumpkin work well too!), add smoked fish, capers, feta, olives, Parmesan cheese and whatever other herbs and spices you fancy for flavour.